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COPYRIGHT DEPOSIT. 



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Uncle Sam's Hand -Book 



-OF- 



Useful Information, 



COPYRIGHTED 

G. O. HOLMAN and E. O. TYLER, 

1901. 



PUBLISHED BY 

HOLMAN Sl TYLER. 

KINGFISHER, OKLA. 



PRESS OF TIMES-JOURNAL. PUB. CO., OKLAHOMA CITY 

1901 



THE LIBRARY OF 
CONGRESS, 

Two Copies Received 

)UN. 21 1901 

• Copyright entrit 
(^ASS <^ XXc. Nv.. 

COPY a. 



PREFACE. 

The design of this work is to have within the reach of all a 
good recipe book, and a compendium of useful information. It 
is arranged for convenience into departments. 

It is to be hoped that the owners of this work will find in it 
things of value, things that will save money and also enable them 
by the use of some of the things herein named to make money for 
themselves. 

It is not muscle but "know how" that brings the man money. 

These are recipes for making things they sell, but not only do 
they sell, but they sell for a big per cent on the investment. It is 
not claimed that this is the only recipe book, or this is better than 
any other book of a similar nature but it is claimed that it is a good 
book of the kind, w^ell worth the money. 

There is about so much money made each year, if one man 
makes more than the average amount, some one or more must 
make less than the average. 

Let any young man take this book, use the knowledge therein 
contained and he can make something for himself. 

No one ever did or ever can make a cent working. It is the 
application of knowledge that makes one's time valuable. 

By applying the suggestions in errors correctly, one can learn 
to speak and write correctly. 

The Authors. 



THE HORSE 

TO TAME A WILD HORSE :— Take oil of Cummin of rho- 
dium and horse castor, keep separate in air tight bottles, rub a 
little of the oil of Cummin on your hand and approach the horse 
on the windward side so that he can smell the Cummin. You can 
approach the horse, rub your hand gently on the horse's nose get- 
ting a little oil on it. He will then follow you, give him a little 
of the castor on a piece of sugar or apple, get a few drops of the 
rhodiiun on his tongue and he is your to obey. 

BONE SPAVIN.— Dogs lard ^ pint, best oil organum i^ 
ounces, mix and apply each mornings for 4 mornings heating it in 
with a hot iron each time, discontinue its use for 3 days then use 
again for 5 days. 

If not gone in 8 or 10 days repeat as before. 

CURE FOR SWEENEY.— Alcohol and spirits of turpintine 
each 16 ounces, camphor gum, capsicum and pulverized canthar- 
ides each 2 ounces, oil of spike 6 ounces. 

Mix and bathe with hot iron. 

CONDITION POWDERS.— Cayenne pepper i ounce, black 
antimony, ginger, resin, saltpetre, sulpher, cream of tartar, gen- 
tian and fenugrek each 2 ounces. 

Pulverize and mix thoroughly. Dose 2 teaspoonsfuls once a 
day ill feed. 

BRITTLE AND CONTRACTED HOOFS.— Equal parts 
of soft soap, castor oil and barbodic tar, melt all together and stir 
well, apply a little to the hoof 3 or 4 times a week. 

BOTS. — Mix 2 quarts new milk and i c^uart of syrup. Mix 



6 

and give the whole, and in 20 minutes give 2 quarts of warm 
strong sage tea, in half hour give i quart of raw linseed oil or 
lard. 

COLIC. — One ounce each of gum camphor, cayenne, gum 
myrrh, powdered gum quaial spirits of turpentine and sasafras 
bark, oil of organum ^ ounce, oil of hemlock and pulverized opium 
each i ounce, good alcohol 2 quarts. 

Mix and let stand 12 toi4 days. Dose i to 4 teaspoonsful in a 
pint of milk. 

CUTS, SORES AND WOUNDS.— 4 ounces each of lard 
and beswax, resin 2 ounces, carbolic acid ^ ounce. Mix first then 
and melt, add the acid stir until cool. 

SCRATCHES. — Sugar of lead and borax each i ounce, 
sweet oil 3 ounces, wash thoroughly with castile soap, then apply 
lotion after the legs are dry. 

CRACKED HEELS. — Tar 4 ounces, sulphate of iron, tallow, 
beeswax, resin, alum, each -| ounce, carbolic acid ^ drachm. Mix 
and boil over a slow fire. Skim and add i ounce of scrappings of 
sweet elder. 

KIDNEY TROUBLES.— Balsam copaiba, spirits of turpen- 
tine, tincture of camphor, oil of juniper each 2 ounces, sweet spirits 
of nitre 3 ounces. Mix, shake well before using. 

Dose 2 tablespoonfuls in a pint of milk, repeat every 5 hours 
if necessarv. 



^'^^ 



GLANDERS.— lH|ge horse. 

GRAIN FOUNDER. — Vinegar 3 quarts, capsicum i dram, 
tincture of aconite 30 drops. Mix and boil down to ^ gallon, when 
cool give it as a drench in 2 doses. Keep your horse warm and in 
an hour or more give i quart of raw linseed oil. 

A^NOTHER FOUNDER CURE.— Rub the front legs from 



knee down to hoof with hot water. Just above the knee will ap- 
pear a vein running straight up. Puncture the vein where the 
vein enters the hoof and a clot of black blood will come out. If 
this clot is removed the horse will get well. Use a piece of alum 
about the size of a walnut in a quart of water, when dissolved give 
it as a drench. In puncturing the vein do so from the front of the 
vein and rub side ways. 

HEAVES. — Give a teaspoonful of lobilia once a day for a 
week or drench him with ^ pound bird shot, he will not heave till 
they pass through him. 

JOCKEY TRICKS.— To make a lame horse, take a hair from 
its tail, thread a neddle with it, lift the front leg shove the neddle 
between the outer and middle tendon or cord, pull the hair in and 
cut it off leaving it in there. The horse will be lame in 30 
minutes. 

TO KEEP THE HORSE FROM EATING.— Grease the 
frjni teeth and roof of the mouth with common beef tallow. He 
will not eat until it is washed off. 

TO MAKE A HORSE APPEAR FOUNDERED.- Fast- 
en a fine wire tight around the fetlock between the foot and heel 
and smooth the hair over it. Do not leave it over 10 hours. 

CRIB OR WIND SUCKING.— Saw between the upper 
teeth to the gums. 

TO PUT A YOUNG LOOK ON AN OLD HORSE.— 
Make a small incision in the sunken pla^^^r the eyes and insert 
a quill and blow it full of air, remove ^^^1 and close the punc- 
ture. 

DISTEMPER AND GLANDERS.— In glanders the dis- 
charge will sink in water, in distemper it floats, 

TO MAKE A FOUNDERED HORSE WALK WELL 
FOR A TIME — J\Iake a small incision about half wav between the 



knee and joint on outside of the leg cut the small white tendon at 
the back part of the shin bone, he will walk off all right for a time. 

COLIC CURE. — Gum camphor i ounce, cayenne i ounce, 
gum myrrth i ounce, gum quaial i ounce, sassafras bark i ounce, 
spirits of turpentine i ounce, oil organum ^ ounce, pulverized 
opjum I ounce, alcohol 2 quarts. Let stand about two weeks. 
Dose I to 4 teaspoonfuls in a pint of milk. Repeat in 1 hour if 
necessary. 

BOTS. — 2 quarts new milk, syrup i quart, give all in one 
dose. In 15 minutes give 2 quarts warm strong sage tea. In 
half hour more give quart raw linseed oil or lard. 



POULTRY DEPARTMENT, 

ROUP. — This is distinguished from simple catarrh as fol- 
lows : If roup there will be a thick opaque offensive discharge 
from the nostrils, and froth appears at the inner corners of the 
eye.s. The side of the face swells and the fowl soon dies. There is 
little use in trying to cure badly infected fowls. Kill and bury 
every one deeply. Change the apparently well fowls to dry warm 
well ventilated quarters and give every large fowl a table spoon- 
ful and every small fowl a tea spoonful of castor oil, syringe the 
nostrils with a part chloride of soda to 2 parts of water by insert- 
ing a small syringe in the slit in the roof of the mouth of the fowls 
The oil having been given, in two or three hours use the following : 
I ounce balsam copaiba, ^ ounce liquorice powder and ^ drachm 
piperine, divide into 30 doses and give each fowl a dose enveloped 
in glycerine 2 or 3 times a day until relief is obtained. If the fowl 
gets worse kill and bury it. Disinfect the quarters with the solu- 
tion given for chicken cholera. 

CHICKEN CHOLERA.— Take the well ones away and put 
into clean quarters and use the following disinfectant in all the 
chicken quarters : 2 ounces of sulphuric acid, 2 gallons of water 
and keep all the droppings from the fowls, saturate with the so- 
lution by using a sprinkling pot. Be careful not to get the solu- 
tion on your clothing. At the first indication of purging take 5 
grains of powdered chalk, 5 grains of powdered Turkey rhubarb 
and 2 grains of cayenne pepper. Mix into a pillet with rye flour 
and a little water. If this does not check the discharge give every 
5 hours until relieved, i grain each of powdered opium and 
powdered ipecac. 

A good preventative is by beating 2 tablespoonsful of copperas 
fine and mixing it with 3 or 4 quarts of meal. Use this every 2 
or 3 weeks during the hot season. 

Fernagreek mixed with the food is also an excellent remedy. 



10 

Many poultry raisers put their sick fowls in a spring wagon 
and drive rapidly for 8 or lo miles. The fowls must be placed 
in coops so they will have to remain standing. 

CATARRH AND BRONCHITIS.— Simple catarrh will run 
inlo bronchitis. If the difficulty be catarrh remove the fowls to 
warm quarters and give plenty of warm food liberally dusted with 
red pepper. If the disease develops into bronchitis there will be 
a cough with raising of the head to breathe and a more or less offen- 
sive breath. Give as a dose i grain calomel and 1-12 grain tartar 
emetic. Strip a feather to within half inch of the end and swab 
the throat thoroughly with powdered borax, and give the fowls 
to drink, ^ ounce of chloride of potasium disolved in 2 quarts of 
water. 

GAPES. — The cause is a parasite on the head. If suspected 
examine with a pocket lens and if found distroy with the follow- 
ing, ^ ounce flowers of sulphur, ^ ounce crude petroleum, i ounce 
mercurial ointment and i ounce of lard. Melt together by plac- 
ing the vessel containing the ingrediants in another with water 
almost boiling. Mix thoroughly and apply warm. 

Another remedy is to strip a feather to near the end, dip it in 
spirits of turpentine, thrust it into the opening to the windpipe at 
^he base of the tongue turn it around once or twice and withdraw 
*, repeat next day if necessary. Give skimmed milk to drink, and 
soft food in which there is plenty of black pepper. 

CONSUMPTION.— Cause. Damp unventilated quarters, or 
from too close breeding. 

Cure. Apply edge of hatchet with considerable force to the 
neck. Then bury the corpse. 

DIARRHOEA. — Same as for the purging in cholera. 

INFLAMMATION OF EGG ORGANS.— Most frequently 
occassioned by feeding smutty grain. Acid ostrigeous soda or 
those of grapes also occasions it. i grain of calomel and 1-12 
grain of tartar emetic may be given, repeat if necessary. 



11 

PIP. — Treat as for roup. 

SCALY LEG. — Rub feet and legs with kerosene, clean with 
soap suds and oil the parts. Clean the roosting places. 

SPINAL WEAKNESS.— Keep the roosting places clean and 
breed with strong fowls. 

LICE. — A strong decoction of tobacco. Put this at blood 
heat into a boiler and stand each fowl in it up to the neck, and dip 
the head and neck in. Keep the quarters clean and sprinkle set- 
ting hens occasionally with Scotch snuff. 

FROSTER COMB.— Rub with i part turpentine, 2 parts 
glycerine. 

SOFT SHELLED EGGS.— Pound up bones or oyster shells 
and give them. 

GENERAL DIRECTIONS.— 

Keep the best. Dont feed to much. In winter see that they 
have plenty of exercise, if no other way arrange the fowls so they 
will have to work hard to get it, and give plenty of red pepper and 
yon will get eggs in winter. 



12 



MEDICAL DEPARTMENT. 

EARACHE CURE. — Laudanum, 15 drops; chloroform, 15 
drops. Mix ; wet a small bit of cotton with the mixture and intro- 
duce into the ear. The first effect is a sensation of cold ; then there 
is a numbness, followed by scarcely perceptible pain and a refresh- 
ing sleep. It is of the greatest importance that the external ear 
should be kept clean, and above all that the yellow cerumen should 
never be allowed to remain in the passage until it has hardened. 
When the ear has been neglected until the cerumen is hardened, 
it produces temporary deafness, which may be removed by the fol- 
lowing : 

REMEDY FOR TEMPORARY DEAFNESS.— (When 
caused by hardened wax or cerumen in the ear.) Sassafras oil, 10 
drops ; glycerine, one fluid drachm ; olive oil, one-half ounce. Mix 
thoroughly and drop a little into the ear every day until the ceru- 
men is softened so that it may be removed. 

The ear should always be cleansed by the aid of a small toilet 
utensil called an aurilave — usually made of bone or ivory with a 
tiny sponge covering one end. 

It is an extraordinary and most disagreeable fact which I feel 
compelled to mention tl:Lat many women of otherwise scrupulously 
cleanly habits, seem not to understand how to wash and cleanse 
the ear of the accumulations of dust or cerumen. Nohing can be 
more shockingly disgusting than the result of such neglect. Occa- 
sionly one sees a group of blackheads in the shell of the ear. They 
are firmly imbedded and more difficult to remove than in he face. 
They should be expelled by pressing either side of them with the 
fingers, which should be covered wih a hankerchief or bit of linen, 
to prevent the nails from cutting the skin. After the blackheads 
have been removed, the ear should be thoroughly washed with soap 
and water, to which may be added a bit of washing soda. 



13 

Living insects sometimes get into the ear and cause great 
alarm. They are instantly destroyed by pouring a spoonful of 
warm olive oil, or camphorated oil into the ear over night retain- 
ing it there until the next morning by menas of a piece of cotton 
wool, when it may be washed or syringed out with a little mild 
soap and warm water. 

FOR TOOTH ACHE.— Aconite i ounce, belladona i ounce, 
laudnum i ounce, chloroform 2 drachms. Put on cotton and place 
in hollow of tooth or on gums. 

POISON OAK. — Sugar of lead and sweet spirits of niter, 
5 cents worth of each in 8 ounces of soft water. Apply with a 
soft white cloth 6 or 8 times a day. 

PILEvS — I drachm finely powdered alum in i^ ounces of lard. 
Mix thoroughly and apply. 

SWELLED TOLNTS.— Sulphuric acid I drachm, olive oil i 
ounce, turpentine ^ ounce. Mix the acid and oil slowly, when cold 
add the turpentine. Apply twice a day on lint. 

DAVIS' PAIN KILLER.— Proof alcohol i quart, chloro- 
form I drachm, gum camphor i ounce, oil sassafras i ounce, oil 
cayenne 2 drachms, spirits of ammonia, i drachm. Mix well and 
let stand 24 hours before using. 

For a smaller amount divide each portion. 

CHAPPED HANDS.— Take pure castile soap and melt it, 
then add 5 size of pure honey in the comb. Mix thoroughly. 
LTse it to wash the hands without rincing them. 

SORES ON MAN OR BEAST.— Iodoform i drachm, vase- 
line I ounce. Reduce the iodoform to a powder and add the vase- 
line, heat until dissolved. 

MUSTANG LINIMENT.— Linseed oil 14 ounces. Aqua 
ammonia 2 ounces, tincture of capsicum, oil of aganum, oil of 
mustard each ^ ounce, turpentine i ounce. Mix well. 



14 

RINGWORM, SCALDHEADS, SCABBY ERRUP- 
STIONS, ULCERS.— Tar and suet each i pound. Melt and 
press mixture through a Hnen cloth. 

CHILBLAINS. — Powdered vertigris, i ounce, oil of worm- 
wood, Venice turpentine, each ^ ounce, balsam of fir, organum, 
hemlock oil, red cedar each i ounce, mutton tallow, beeswax, bur- 
gundy pitch each 4 ounces, resin 5 pounds. Melt the resin, pitch, 
beeswax, tallow and balsam together. Add the other ingredients 
and mix well. 

RADWAY'S READY RELIEF.— Alcohol 2 pints, oil of 
sassafras 2 ounces, oil of organum, 2 ounces, spirits of camphor, 
J ounce, tincture of opium i ounce, chloroform i ounce. Mix 
thoroughly and apply to the painful spot. 

WORM KILLER. — Kousso flowers f pound, santonin 2 
ounces, pulverized sugar 6 pounds, scarnmony 2 ounces, pulver- 
ized jarap 2 ounces, oil of anice i ounce, gum tragacanth 4 ounces, 
cornstarch 2 pounds. Dissolve the gum in water so as to make a 
thick mucilage. Make an influsion of the Kousso flowers. Mix 
the other ingredients with the gum, adding the influsion. Mix 
with the cornstarch and knead thoroughly and roll out into thin 
sheets and cut into round pieces about the size of a dime. Dose ^ 
to I lozenger twice a day. 

POOR MAN'S PLASTER.— Beeswax i ounce, resin 3 
ounces, tar 3 ounces. Melt together and then spread on muslin 
or paper. 

CROUP. — Put I ounce each of squills and seneca snake root 
into I pint of water boil down to |, strain, add | pound clarified 
honey with 12 grains of tartrate of antimony. Dose for child 10 
drops to I teaspoonful according to age. 

TONIC. — Extract of beef 4 drachms, sherry wine 14 ounces, 
simple syrup 2 ounces, ammonia-citrate of iron 123 grains, tine- 



15 

ture of fresh orange peel 30 minims. Mix and filter. An excel- 
lent tonic for weak pale or nervous people. 

C ASTORIA. — Pumpkin seed i ounce, rochelle salts i ounce, 
cenria leaves i ounce, bicarbonate soda, i ounce, anise seed ^ 
ounce, worm seed 4 ounce. Mix and thoroughly rub together in 
an earthen vessel, put into a bottle and pour over it 4 ounces water 
and I ounce of alcohol, let stand 4 or 5 days, then strain off and 
add syrup made of white sugar sufficient to make i pint, then add 
^ ounce alcohol drops and 5 drops winter green. Mix thoroughly 
take as directed in the directions on Castoria bottles. 

WARNER'S SAFE CURE.— Smart weed 4 pounds, boil for 
an hour with i gallon soft water, keep adding warm water to keep 
up the waste from evaporation. Strain and add acetate potash 
and sugar each 4 pounds. Boil again until sugar is dissolved then 
add 8 ounces alcohol. Flavor with oil of winter green cut with 
alcohol. 

CORNS. — Trim down until they almost bleed then apply 
pure white vaseline, tie up the corn at night with vaseline. In a 
week }'our corn is gone. 

TO REMOVE TAPEWORM.— Let the patient miss two 
meals, give 2 teaspoonfuls powdered kamala. If the bowels do 
not move in 2^ hours give another dose of kamala, follow this in 2 
hours with ^ to i ounce of castor oil, be certain to get kamala not 
camellea. Kamala is like red brick dust while camellea is yellowish 
color. 

CURE FOR SMALLPOX.— One ounce cream of tartar dis- 
solved in a pint of boiling water, when cold take a tablespoonful 
several times a day. This is a preventative as well as a cure. 
The cream of tartar simply kills the bacilli of smallpox. 

TETTER AND RING WORM.— i ounce turpentine, i ounce 
red percipitate in powder, i ounce burgundy pitch in powder i 
pound hogs lard, melt all ingredients over a slow fire until ointment 



16 

is formed. Stir until cold. Spread on linen rag and apply to 
parts effected. 

CUTS, BRUISES, BOILS AND SORES.— Sweet elder 
bark ^ pound, lard i pound, resin ^ pound, simmer over a slow fire 
until it forms a hard brown salve, spread on cotton cloth and apply 
to parts affected. 

I'NFLAMMATORY RHEUMATISM.— Sweet oil i pint, 
pulverized saltpetre i ounce, bathe the parts affected 3 times a day 

COUGH DROPS. — Tincture of asceepias i dram, tincture 
of aconite 5 drops, glycerine 2 ounces, teaspoonful syrup of wild 
cherry. Mix thoroughly and take i teaspoonful every 40 
minutes. 

SORE THROAT. — Cayenne pepper 2 ounces, common salt 
I ounce, vinegar -} pint, warm over a slow fire and use as a gar- 
gle every hour. Apply an onion poultice to the ouside. Keep 
the bowels open. 

HEARTBURN. — Gum arable i ounce, licorice root pulver- 
ized I ounce, magnesia ^ ounce, add water to make into lozengers ; 
let dissolve in mouth and swallow. 

GOOD FOR COUGH.— Take white of an egg and pulveriz- 
ed sugar, beat to a froth. Take one tablespoonful every 3 or 4 
hours. 

WARTS AND CORNS.— Take a small piece of potash and 
let it stand in the open air until it slacks, then thicken to a paste 
with pulverized gum arable and apply to the wart or corn. 

DIPTHERIA. — Put a live coal into a clean clay pipe then 
put common tar on the coal and smoke it, inhaling and breathing 
through the nostrils. 

CURE FOR DRUNKENNESS.— Sulphate of iron 5 grains, 
spirits of nutmeg i drachm,peppermint water 1 1 drachms, magnesia 



17 

TO grains. One tablespoonfnl twice a day. This acts as a stimu- 
lant and tones up the system and stops the craving for hquor. 
After taking this for a time be a man and just say no when asked 
to take a drink. 

FEVER AND AGUE. — Quinine i scrupple, ehxir vitriol i 
drachm, dissolve the cjuinine in the elixer and 14 drops of black co- 
hosh. 

Dose. 20 drops in a little water once an hour. 

CURE FOR CANCER.— Take red oak bark and boil to the 
thickness of molasses. Then mix an equal amount of sheeps 
tallow, spread it on green linwood leaves and apply to the ulcer 
Change once in 8 hours. 

CATARRH. — Take i ounce each of fine salt, pulverized 
borax and baking soda. Mix tlioroughly together and dissolve 
in ^ pint of water. 

Take I tablespoonfnl of mixture to 3 tablespoonfuls of warm 
water and snuff up the head at bed time. The salt is a stimulant. 
The borax cleans and the soda is soothing. 

CHOLERA MIXTURE.— Tincture of opium | ounce, tinc- 
ture of capsicum i ounce, spirits of camphor ^ ounce, chloroform 
i^ drachms, alcohol 2^ ounces, syrup to make 8 oimces. 

Dose. 2 teaspoonsfuls when in pain. 

HAMLIN'S WIZARD OIL.— Oil of sassafras 2 ounces, oil 
of ceder i ounce, gum camphor i ounce, sulphuric ether 2 ounces, 
chloroform 2 ounces, tincture of capsicum i ounce,aqua ammonia 
2 ounces, oil of turpentine i ounce, tincture of quinine 3 ounces, 
alcohol ^ gallon. Mix thoroughly. A fine liniment for sores, 
bruises and lameness. 

GRANULATED SORE EYES.— Table salt and white vit- 
riol each I teaspoonful, heat on earthen dish until dry, now add ^ 
pint soft water, white sugar i teaspoonful, a piece of blue vitriol 
half as large as a grain of corn. If this is too strong dilute with 



18 

so't water. Apply to the lids 3 or 4 times a day. Avoid the dust 
and use rich food and plcnt}- of fresh meat. 

GRIP. — Peroxide of hydrogen (medicinal) dilute with water 
and take a swallow occasionally and sniffing through the nostrils. 

FULLER'S COUGH SYRUP.— Take 6 ounces comfrey root 
and 12 hands full plantain leaves, cut and beat together well. 
Strain out tlic juice then with equal weight of loaf sugar, boil to a 
s}iup. Dose I to 2 tablespoonfuls 3 or 4 times a day. 

HALL'S 15ALSAM FOR THE LUNGS.— Fluid extract of 
ipecac J ounce, tiuid extract of squills i ounce, chloroform, .} 
ounce, w'ine of tar i ounce, tincture of opium 1-5 ounce, fluid ex- 
tract mullen i ounce, s}Tup enough to make a pint. 

SARSAPARILLA. — Sarsaparilla 15 ounces, boiling water 
I gallon, macerate for 24 hours, boil to 2 quarts and strain. Add 
15 ounces of sugar and boil to a syrup. 

RORCHEES' GER^IAN SYRUP.— Wine or tar 2 ounces, 
fluid extract of squills i ounce, tincture of opium 2 drachms, fluid 
extract sanguinarie 2 drachms, syrup of sugar 8 ounces. Mix. 

CELERY COMPOUND. — Juniper berries, angelica root, 
lovage root i part each, alcohol 12 parts, rose water and orange 
flower each 4 parts, suffi.cient water to distill. Then distill 20 
parts and mix with 12 parts clarified honey. Dose i to 2 drachms. ' 

HOOD'S SARSAPARILLA.— Fluid extract of sarsaparilla 
I ounce, fluid extract yellow dock i ounce, fluid extract of poke 
root I ou.nce, iodide of potash ^ ounce, syrup of orange peel i 
ounce, alcohol 4 ounces, syrup enough to make a pint. 

HOP BIlTERS. — Hops 4 ounces, orange peel 2 ounces, car- 
damon 2 drachims, cinnamon i drachm, cloves ^ drachm; alcohol 8 
ounces, sherry wine 2 parts, simple syrup i pint, water sufficient, 
grind the drugs, macerate in alcohol and wine for a week, percolate 
and add enough syrup and water to make i gallon. 



19 

wSWAIN'S VERIMIFUGE.— Worm seed 2 ounces, white 
agarie, valerian rhubarb, pink root each i^ ounces, boil in suffi- 
cient water to make 3 quarts of decoction and add 30 drops of oil 
of tansey, 45 drops of oil of cloves, dissolve in a quart of rectified 
si)irits. Dose i tablespoonful at night. 

FOR CROUP AND HEAVY COLD ON THE LUNGS.— 
Heat common lard and grease the throat and chest and cover with 
thick brown paper. 

A COOLING DRINK FOR THE SICK.— Take 3 apples 
and one lemon slice and pour boiling water over them, let stand 4 
hours and sweeten to the taste. This when cold is a very soothing 
and wholesome drink for a sick person, especially in fever cases. 



20 



HINTS FOR THE SICK ROOM. 

To stop vomiting- drink water as hot as can be borne. 

Keep plenty of fresh air in the room. 

Don't let nervous persons handle the sick. 

Don't allow much company. 

It wears a sick person out to have a lot of people :ome in and 
all ask the same questions. 

PERUVIAN BARK.— Yellow cinchona or calisaya bark 
bruised ij ounces, distilled water i pint, boil for lo minutes in a 
tightly closed vessel and when cold strain and pour in sufficient 
water to make a pint. Dose i to 2 fluid ounces 3 times a day. A 
tonic. 

MAGIC OIL. — Spirits of ammonia 4 ounces, chloroform 2 
ounces, oil of hemlock 2 ounces, oil of organum 2 ounces, sweet 
oil I gallon. Mix let it stand for 24 hours. Dose internally i 
teaspoonful and bathe the afifected parts well. 

ST. JACOB'S OIL. — Gum camphor i ounce, chlorial hydrate 
I ounce, chloroform 1 ounce, tincture of opium (non aqueous) l 
ounce, sulphate of ether t ounce, oil of organum -J ounce, alcohol 
■J gallon, oil of sassafras -h ounce, dissolve the gum camphor with 
alcohol, add the oil then the other ingredients. 



21 



ACCIDENTS AND OTHER SICKNESS, 

The following are antidotes for poisons : 

Fist thing- to do is to give an emetic. Give anything that will 
cause vomiting. Mustard mixed with salt on the tongue. Run 
finger down throat and tickle. 

TARTAR EMETIC— Sulphate of copper, a sulphate of zinc, 
keep up the vomiting for some time. 

Poisons. Antidotes. 

ACIDS. — Soap and milk, chalk, soda, lime water, 

ALKALIES. — Vinegar, oil in abundance. 

ALCOHOL. — Common salt in abundance. 

ARSENIC. — Vomiting, stomach pump. 

COPPER. — Whites of eggs or strong coffee. 

GASSES. — Cold douche followed by friction. 

CREOSOTE.— White of eggs and sweet milk. 

LEAD. — Strong lemonade, epsom salts. 

MAD DOG — Apply fire in some form to the wound thorough- 
ly and immediately. 

POISON SERPENTS.— Dose with whisky until intoxica- 
tion is produced. 

STING OF INSECTS.— Application of ammonia or ammo- 
nia salt or slice an onion and rub on the wound. 

SUDDEN SICKNESS.— Fainting. Keep the head low and 
little water in the face. 

FOREIGN BODY IN EAR.— If an insect destroy it by 
pouring in sweet oil or glycerine. 

Any substance can be removed by taking a syringe and in- 
jecting warm water in the ear, keep nozzle of syringe outside so 
as to allow the sul)stance to come out with the water. 



22 

FREEZING. — Keep the frozen person or part away from 
the fire. Rub with snow or ice cold water. Keep up this friction 
for some time. Keep patient away from the fire and continue the 
rubbing. Care must be taken not to allow the injured person near 
the fire until circulation is completely restored. 

CUTS AND WOUNDS WHEN THE BLOOD FLOWS. 
— If the flow is a bright red, bandage between the wound and the 
heart but of course near the wound. If the flow is dark reverse 
the rule and allow the wound to be between the bandage and 
heart. If the wound is on the arm or leg, if the flow is bright 
red, bandage tightly above the wound ; if dark flow, the bandage 
should be below the wound. 

If flow is bound on the wound it will assist in stopping the 
flow. 

PUNCTURE BY RUSTY NAIL OR SIMILAR SUB- 
STANCE. — Cut the wound larger so as to allow the blood to flow 
freely for a time, otherwise there is danger of lockjaw, then tie 
up the wound and keep clean. 

FAINTING OR OTHER INURY IN A CROWD.— Keep 
the gapping multitude away or they will smother the injured per- 
son. This simple rule will not be followed however for 99 out of 
100 people will crowd in and they do not know why. Reader the 
first time some one falls on the street from any cause unless you 
can pick them up just stand still and yell at the gapping throng 
to keep back. It may help to bring some of the people to their 
senses. 

SUNSTROKES. — Place patient in the shade, remove cloth- 
ing, put patient on his back with the head raised about 2 inches, 
dash on plenty of cold water and rub well with cold cloths. As 
soon as a decline of heat is noticed wipe the patient dry. Use 
no alcoholic stimulents. When consciousness is restored if the 
heat increases use the cold water again. 

To prevent sunstroke do not use malt or alcoholic liquors. 



23 

Sleep in a well ventilated room, bathe frequently, don't dring too 
much water, use a cool hat. 

NOSE BLEED. — Lay flat on the back with the head raised 
and arms held above it. Cover the nose with pounded ice or a 
cold wet cloth. Don't hang the head down over a basin, such a 
p-csition increases the flow. 

CROUP. — Rub the throat thoroughly with hot lard and hold 
throat near a hot stove. Give tartar emetic frequently so as to 
cause frequent vomiting. 

MUSTARD PLASTER.— Mix mustard with vinegar to 
consistancy of paste, spread on a half of a thin muslin cloth and 
cover with the other half. If a blister is not wanted use white 
of an eeef. 



-tjfe* 



CONSTIPATION.— Eat 3 or 4 fresh walnuts after each 
meal and be regular about going to the closet. Go whether you 
want to or not. 

FELON. — When it first makes its appearance, take the in- 
side skin of an egg shell and wrap it around the part affected. 
When the pressure becomes to painful wet it with water and keep 
it there. 

\ 



24 



HOUSEHOLD RECIPES. 

CARROT PIE. — For each cupful of carrot take i pint 
sweet milk, 3 eggs, sugar to taste ; teaspoonf uls nutmeg ; this 
makes two pies. 

CUCUMBER SALAD.— Pee! the cucumbers and cut them in 
long slices, mix them w'ith the salt and let them stand for half an 
hour; then place them on a dish and serve. 

SUGAR BISCUITS.— Thee eggs, two cups sugar, one of 
sour cream, one-half pound butter, half teaspoonful soda, one 
teaspoon cream tartar, nutmeg. Bake as soft as you can handle. 

DELICATE PIE. — One cup of sugar, white of two eggs, 
four large spoons of cream, one of flour, one cup of cold water, 
flavor with lemon. Line a pie with pastry, pour in the mixture 
and Ijake at once. 

GINGER SNAPS. — One cup of sugar, one cup of molasses, 
eight tablespoon f uls of hot water, eight tablespoonfuls of melted 
lard, one teaspoonful of soda, one teaspoon of ginger. Work 
into dough and bake. 

COFFEE CAKE. — One cup of brown sugar, one cup of mo- 
lasses, one cup of butter, one cup of cold coffee, two eggs, one 
teaspoonful of soda, one teaspoon of cinnamon, one teaspoon of 
allspice, one teaspoonful of salt, flour to make batter proper con- 
sistency. 

STRAWBERRY FLOAT.— Sprinkle thickly with sugar 
one quart of strawberries and mash lightly. Place a soft, deli- 
cate sponge cake in a deep dish, pour the berries over it, and pile 



25 

high on top whipped cream. Set on ice half an hour before 
serving. 

BAKED APPLES.— Core and pare sour apples. Put 
them in a shallow dish, fill the cavities with sugar mixed with 
grated lemon rind ; add water to cover the bottom of the dish. 
Bake in a very quick oven till soft, basting often with the syrup. 

SALTED PEANUTS. — Do you despise the unpretentious 
peanut ? Plave you ever tried them this way ? Buy the green 
or unparched peanuts, parboil them, rub off the red envelopes, 
spread the blanched nuts on a tin dish, treat them to butter, then 
brown them for half an hour in baking but not hot oven, and 
when they are a light snuff color take them out at once and salt 
them while hot. Do this and you will be mad to thick that so 
much of your life has passed without your knowing how much 
better peanuts are in that condition than almonds. 

GOOD LEMONADE.— The New York Times publishes 
tl:c following: "I learned a new thing," said a woman recently, 
"while visiting last week an English friend who is living in the 
country and my hostess served the most delicious lemonade I 
ever drank. I spoke of it next day, and she told me that it was 
made with freshly boiled water — the secret, she said, of thorough- 
ly good lemonade. ' I have a regular rule," she further informed 
me which insures success if I am to make a quart or a gallon. For 
a quart I take the juice of three lemons, using the rind of one 
of them. I am careful to peel the rind very thin, getting just the 
yellow outside; this I cut into pieces and put with the juice and 
powdered sugar, of which I use two ounces to the quart, in a jug 
or jar with a cover. When the water is just at the tea point, I 
pour it over the lemon and sugar, cover at once and let it cool. 
Try this way once, and you will never make it any other way." 

CARE OF BREAD AFTER BAKING.— Remove the 
bread from the pans as soon as baked, and place the loaves where 
the air can circulate freely around them, thus allowing the gas 
which has formed, but is no longer needed, to escape. An old 



26 

wire window screen, too small for modern windows, with cleats 
on the ends to keep them two or three inches from the table, will 
answer as well as a cooler. Many use a sieve, but that is too 
small, and leave the mark of the larger cross wires on the loaf. 
Never leave the loaves on the table to sweat and absorb the odor 
of the wood, and do not cover them if you want the crust crisp. 
To give the bread that soft, tender, waferlike consistency wrap it 
in several thicknesses of bread cloth. When cold, remove the 
ckAh, as that absorbs the moisture and gives the bread an un- 
pleasant taste and odor. Place the loaves in a stone jar or tin 
box well covered and carefully cleansed from crums and stale 
bread. Scald and wipe dry every two or three days. A yard 
and a half square of course table linen will answer for a bread 
cloth. Keep a good supply of these in order that they may always 
be sweet and clean, never use them for other purposes. 

Salt dissolved in alcohol will take out grease spots. 

Fruit is more healthfid in spring than at any other season. 

vStorm serge is tlie best materials for ladies' cycling suits. 

Court plaster should never be applied to a bruised wound. 

A very fine steel pen is best for marking with indelible ink. 

Moths dislike newspapers as much as the prepared tar 
paper. 

Wood ashes very finely sifted are good for scouring knives 
and tinware. 

If a screw is soaped before it is put into wood it is much 
easier to put in. 

Try thin slices of pork on the breast of a turkey or chicken 
when roasting. 

Cauliflower used for pickles should be prepared by first 
boiling the vegetable. 

To clean a sewing machine of oil and dirt go over it with a 
rag wet with coal oil. 

All rugs when shaken should be handled by the middle and 
not the ends. 

A teaspoonful of powdered borax added to cold starch will 
tend to give he linen extra stififness. 



27 

Rain water and white castile soap in luke-warm suds are the 
best mixture in which to wash embroideries. 

Articles of old furniture are sometimes made to appear new 
by washing them with lime-water and then applying a coat 
of oil. 

If any foreign substance is swallowed' which is sharp, a 
needle, for instance, do not give an emetic, but confine the diet 
to mashed potatoes for two days. 

When lamps are not is use for a week or more the oil should 
be poured out, or the stale oil will cause an unpleasant smell when 
next it is lighted. 

For a very bad burn melt beeswax, and into this pour 
sweet oil until it makes a salve which can be readily spread with 
a soft brush. Keep every part covered with a salve. 

Ink stains may be removed from colored table covers by dis- 
solving a teaspoonful of oxalic acid in a teaspoonful of boiling 
water, and rubbing the stained part well with the solution. 

To preserve goods from moths, do not use camphor in any 
form. Pieces of tar paper laid in fur boxes and in closets are a 
better protection. A few pennies will buy enough to equip all 
the packing boxes and closets of a large house for a year. 

Bits of toilet soap which are very small may be utilized. 
Make a bag of Turkish toweling about nine inches square, and 
put in all small pieces of soap. When three-quarters filled, sew 
11]) the end and use the same as if it were a cake of soap. 

To clean a white fur rug : Lay the rug on a table and rub it 
well with bran made moist with warm water ; rub until quite dry 
and afterwards with dry bran. The wet bran should be put on 
with a flannel and the dry with a piece of book muslin. Light 
furs, in addition to the above, should be well rubbed with mag- 
nesia, or a piece of book muslin, after the bran process. Dry 
flour may be used instead of wet bran. 

MUSTARD RELISH.— Beat the yolks of two eggs and 
stir this into 3 tablespoonfuls of mustard, i tablespoonful of black 
pepper, | teaspoonful cayenne pepper, i teaspoonful of salt, i 



28 
teaspoonful of sugar, ^ cupful of sharp vinegar. Cook until the 
thickness of cream. After this add the vinegar. 

If you dip your broom in clean hot suds once a week, then 
shake it till it is almost dry, and then hang it up or stand it with 
the handle down, it will last twice as long as it would without this 
operation. 

To wash woolen goods nicely, to each pail of water used add 
one teaspoonful of annnonia and one of beef-gall ; wash out quick- 
ly and rinse thoroughly in warm water with a very little beef-gall 
added. , 

To wash colored table linen use tepid water, with a little 
powdered borax ; wash quickly, using but little soap, and rinse in 
tepid water containing boiled starch ; dry in the shade, and when 
almost dry, iron. 

When the color of silks has been destroyed by any strong 
acid, it may be restored by carefully wetting the spot with a strong 
soap lather, to Avhich a little saleratus has been added. When 
the color has been taken out by fruit stains ammonia will re- 
store it. 

CURRY BALLS. — Put one cup of rice into a double boiler 
Vi'ith one cup of milk. Cook slowly until the rice has absorbed 
the milk, then stir. Add the yolks of four eggs, teaspoonful of 
salt, two teaspoonfuls of curry powder, a teaspoonful of onion 
juice and a piece of butter the size of a walnut. Mix all well 
together over the fire and turn out to cool. When cold form into 
sm.all balls about the size of a walnut. Dip in egg and then in 
fine bread crumbs and fry in smoking-hot fat. This makes a nice 
garnish for fried chicken with cream sauce. 

BREADED FLAPJACKS.— Take a pint of stale bread 
crumbs and pour over them a pint of hot milk in which a table- 
spoonful of butter has been melted. Soak over night. In the 
morning strain through a colander and add two eggs, one cup of 
flour, two teaspoonfuls of baking powder and a little cold milk if 
necessary. 



29 

Home made cakes may be made quite as dainty as those pur- 
chased from first class confectioners, but care must be taken in 
making; them. Many inexperienced cooks think it a waste of 
time to beat sugar and butter together, or beat eggs separately. 
While this work may take a few minutes longer, it certainly pays 
for the slight additional labor. The materials for making 
cake should always be of the best quality, and the baking 
n::ust be carefully done. Flour should be sifted several times, 
butter cut in bits, and eggs beaten separately. Sweet milk, which 
should always be used with baking powder, makes firm, solid cake ; 
sour milk, with soda, makes light spongy cake. If fruit is used, 
it should be prepared beforehand — currants washed and dried, 
raisins picked from the stems and seeded, citron sliced and floured, 
almonds blanched and chopped. A wooden spoon should be used 
in mixing cake. 

FRUIT CAKE. — Cream one pound of butter and sugar to- 
gether, sift in one pound of flour with two teaspoonfuls of baking 
powder ; add one grated cocoanut, two pounds of sliced citron, one 
pound of blanched and chopped almonds, and the whites of six- 
teen eggs, with half a teacup of new milk. Mix carefully. Pour 
in a well-greased pan, and bake slowly. When cool, ice with 
cocoanut icing. 

CHRISTMAS WHITE CAKE.— Three cups of sugar, one 
cup of butter, four cups of flour, half a cup of corn starch, two 
teaspoonfuls of baking powder, a cup of sweet milk, and a tea- 
spijonfr.] of extract of rmon. Mix cdf'^i'uny ; bake ,ir. a aiodevatc 
oven, and ornament handsomely. 

SUNSHINE CAKE — The whites of eleveneggs, and one and 
one-half cups of pulverized sugar, one cup of sifted flour, one tea- 
spoonful of baking powder. Mix carefully, flavor with extract of 
orange ; pour in mould which has never been greased, and bake in 
a moderate oven. 

CHRISTMAS PLUM CAKE.— Cream two pounds of sugar 
with a pound of butter, mix with well-beaten yolks of eighteen 



30 

eggs, and add two pounds of sifted flour, stir in a cup of cream, in 
which has been dissolved a teaspoonful of soda and two of cream 
of tartar; beat well, wlice a pound and a half of citron, chop two 
pounds of blanched almonds, seed two pounds of raisins, add all 
these with two pounds of dried currants, two tablespoonfuls each 
of cinnamon, cloves, white ginger, allspice, and two grated nut- 
megs. Beat, pour in a large well-greased mould, and bake slowly 
four or five hours. Ice handsomely. This cake will keep six 
months, and improve with age. 

MARBLE CAKE.— Light Part.— Whites of seven eggs, 
three cups of white sugar, one of butter, one of milk, four cups of 
flour, in whicli mix a tablespoonful of baking powder. Flavor 
with extract of lemon. Dark Part. — Yolks of seven eggs, three 
cups of brown sugar, one cup of butter, four of flour, a teaspoon- 
ful of baking powder, one cup of sweet milk, one teaspoonful each 
of cinnamon, cloves, allspice, mace, ginger, black pepper and nut- 
meg. Put alternate spoonfuls of the dark and light batter in a 
large pan, and bake in a moderate oven. 

NEW YEAR'S CAKE.— Cream i.l pounds of butter, 
add the beaten yolks of fifteen eggs, stir in one and one-half 
pounds of white sugar, beat well, and sift in a pound and a half 
of flour, with three teaspoonsfuls of baking powder, grate two 
lemons in a cup of molasses, add it, with two pounds of finely 
chopped almonds, a pound of sliced citron, and a half pound of 
candied cherries ; lastly, beat in the whites of the eggs. Bake two 
hours in a moderate oven. 

COCOANUT CAKE.— Beat the whites of twelve eggs, sift 
over them two cups of pulverized sugar and one of flour, through 
which has been mixed a teaspoonful of baking powder ; stir very 
gently, but do not beat. Bake in jelly pans. For filling, grate 
.one cocoanut, mix with whites of two well-beaten eggs and a tea- 
cup of sugar. Spread evenly between the cakes. 

CARAAIEL CAKE. — Two cups of sugar, half a cup of 
butter, half a cup of milk, two and a half cups of flour, one tea- 



spoonful of baking" powder, and four eggs. Bake in jelly pans. 
For filling, take one pint of brown sugar, tablespoonful of butter, 
half a cup of milk, and half a cake of chocolate (grated). Put 
in a small iron pan, stir until brown, spread while hot between the 
cakes. 

A FRENCH CAKE. — A nice French cake is made as fol- 
lows : Take one pint and a half of flour, two tablespoonfuls of 
cream, three eggs, three-quarters of a pound of melted or creamed 
fresh butter, a quarter of a pound of white sugar, a quarter of an 
ounce of baking' powder, and mix it into a most elastic mixture, 
adding a very little cream if required. Fill a well-buttered tin 
Aviththe mixture ; leave it in a warm place for half an hour to 
rise, and bake it, when ready, in a rather brisk oven, taking care 
not to scorch it. A cover of buttered paper is desirable. Time 
must depend on size; for the quantities given, about twenty minutes. 
This is sometimes eaten hot with sauce, or can be baked in a shape 
with a hole in thecentre, which is afterwards filled with cream or 
preserves ; or it can be cut into neat squares, and iced thinl^r w^i;;h 
colored sugar of various colors. 

ORANGE SALAD. — Six oranges and one bunch of lettuce. 
Peel the oranges, divide carefully into sections and lemove seeds. 
The naval oranges are particularly fine for salad. Arrange a few 
sections of oranges on each plate upon lettuce leaves, and dress 
with an ordinary mayonnaise. This dressing, having lemon- juice 
in the place of vinegar, is much finer for orange salad than either 
of the recipes given in this paper. Explicit directions for pre- 
paring a mayonnaise have been so often g'iven, and may be so 
easily found in any cook-book, it is unnecessary to devote space 
to them here. Just one word ; should your recipe call for "a few 
drops of onion-juice," omit that item when the inayonnaise is in- 
tended for orange salad. One or two red oranges enhance the 
effectiveness of the salad. 

ORANGE SHORT CAKE.— Peel one dozen oranges; cut 
in small pieces, being careful to remove seeds and inside skin of 



32 

orange. Should oranges not be very juicy, a little water may be 
added ; then add sugar until a sweet syrup ; let stand from three 
to four hours. Alake cake same as for any short cake, roll half, 
lay in pan. butter ; roll other half and place on top. Bake. When 
done, lift off the upper, place half on platter, butter and cover 
thickly with the orange, then place other half on that, butter, 
cover thickly with orange, pouring over the syrup. Slice the 
oranges across the grain. This is certainly a close rival to straw- 
berry shortcake. 

GRAHAM GEMS — One cup of Graham flour, one half cup of 
white flour, three teaspoonfuls of sugar, one-half teaspoonful of 
salt, 1^ teaspoonfuls baking" powder, one cup milk, one egg, one 
teaspoonful melted butter. Mix all dry ingredients together. 
Beat the egg, and pour the milk into it. Then stir in the dry 
materials and then put in the butter. After this beat all very 
light. Bake in Gem pans. 

MOCK ICE CREAM.— Two cupfuls of milk brought to a 
boil with one cupful of sugar ; thicken with a large spoonful of 
corn-starch dissolved in a little milk. Add the yolks of two eggs 
well beaten with a teapoonful of lemon or vanilla extract. Set 
from the fire and beat the whites of the eggs to a stiff froth. Stir 
into the hot custard, beat well for five minutes and set on ice. 
Serve in glass dishes. 

To clean brass and copper, apply a mixture of oil and rotten- 
stone with a chamois cloth and rub bright.- 

Keep the stove or range free from soot in all its parts, A hot-air 
passage clogged up with soot will prevent the oven from baking 
well. 

To keep tortoise-shell combs bright rub them after each 
wearing with soft leather. When they become dim, clean with 
rottenstone and oil aplied with chamois. 

Turnips boiled like beets, with their jackets on are of better 
flavor and less watery. A small bit of sugar added while the 
vegetable is boiling corrects the bitterness often found in them. 



33 

If one wishes to cool a hot dish in a hurry it will be found 
that if the dish be placed in a vessel full of cold, salty water it 
will cool far more rapidly than if it stood in water free from salt. 

A boiling-hot liquor may be safely poured into a glass jar or 
tumbler by first putting a silver spoon in the vessel. Be careful, 
however, that a draught of cold air does not strike the vessel 
while hot. 

Delicately colored goods of any kind should never be washed 
without a salt-water bath first, but care should be exercised in 
reference to materials which are likely to shrink when immersed 
in water. 

QUICK BISCUITS.— One pint of flour, one heaping tea- 
spoonful of shortening, one saltspoonful of salt, two heaping tea- 
spoonfuls of baking powder, one cup of milk. Beat well and 
bake in a hot oven. 

EGGS ON TOAST.— Put one tablespoonful of butter with 
a litle salt and pepper into a chafing dish, and when hot add one 
gill of cream and six eggs slightly beaten. Stir constantly for 
two or three minutes and serve on slices of hot buttered toast. 

A DAINTY RICE PUDDING.— Put a cup of rice into a 
double boiler, with a quart of milk and a scant teaspoonful of salt. 
When done remove from the fire, and when cold add whipped 
cream flavored with cherry and sugar. Put the rice into a glass 
dish, ornament the top with strips of marmalade or guava jelly, 
and serve. This is a simple but very pretty dessei't. 

MUFFINS. — Beat together one cup of butter and one cup of 
sugar. Add three well-beaten eggs and one of milk, stirring well. 
Then add one quart of wheat flour sifted with two teaspoonfuls 
of baking powder and one cup of yellow Indian meal. Bake in 
muffin rings in hot oven. 

BOILED CUSTARD PUDDING.— Mix a pint of cream 
with six eggs well beaten with two teaspoonfuls of rose water 
and eight tablespoonfuls of flour, half a nutmeg, grated, and 
sugar to taste. Pour the mixture into a bowl and tie a buttered 



34 

cloth over it. Put it into a pot of boiling water and boil half an / 
hour. vServe with wine sauce. l 

LAMB'S FRY. — Take about a pound and boil for ten min- ) 
utes in two quarts of water. Remove from the water and dry on « 
a cloth. Have some bread crumbs seasoned with half a teaspoon 
of chopped parsely, salt and pepper. Egg the fry lightly with a 
paste brush, dip it in the crumbs and fry five minutes Serve very 
hot on a clean napkin in a dish with fried parsely over. 

SCALLOPED EGGS. — An appetizing way to serve eggs 
for breakfast is to scallop them according to the following direc- 
tions : Boil them hard, chop them not too fine. Line a pudding 
dish with a layer of crumbs, then a layer of cold boiled ham, or 
bits of fried ham chopped fine, then a layer of eggs, and so on till 
the dish is filled. Season the layers with salt, pepper and little 
bits of butter. Moisten with a little cream and set into the oven 
for ten minutes,or until thoroughly heated. 

PICKLED CABBAGE.— Chop a quantity of cabbage that 
will make a gallon, add two medium sized onions, one red and 
two green peppers chopped. Put one layer of this in a stone jar 
and sprinkle over it one tablespoonful of salt then a layer of cab- 
bage, salt, and so continue until all the cabbage is used. Cover 
the jar and let stand over night. Drain thoroughly the next day 
in a collander and press tightly. Then put down the cabbage in 
alternate layers again, first the cabbage then a few mustard seeds, 
two cloves, a sprinkle of pepper, then cabbage, and so on. Pour 
good cider vinegar over the top and allow it to sink to the jar, 
then pour on more vinegar, and continue so adding every one. 



35 



JELLIES. 

The great secret of making- nice fruit jelly is to boil the syrup 
well before adding the sugar (which should always be loaf or 
cut). Allow a pound of sugar to a pint of the juice in acid fruit 
jellies, though less will answer for sweet fruit. By boiling the 
syrup well before adding the sugar, the flavor and color of the 
fruit are retained. Keep jellies in small common glasses. 

To make clear jelly the fruit must be quite fresh and all blem- 
ishes removed ; have the flannels used for straining perfectly 
clean and white. Nearly all jellies are made in the same way, 
whether currant, plum, crap-apple, gooseberry, cjuince, apple, 
peach or grape. Some add less sugar to the sweeter fruits. The 
first five fruits mentioned are exceedingly easy to jelly. The 
grape is often quite vexatious, with its perverse inclinations. 
Cherries will not jelly without gelatine. After having freed the 
fruit from all blemishes, put in a porcelain preserving kettle with- 
only enough clear water to keep from burning at first, let it 
boil slowly until quite soft, then put it into a flannel cloth, press 
from it all the juice possible, strain the juice two or three times 
through a cloth, then return it to the clean preserving kettle, add- 
ing a cup of sugar for every cup of juice and the beaten white of 
an egg for the whole. The rule is to boil syrup (without stirring) 
verv rapidly for twenty minutes, not counting the minutes until 
it begins to boil, but the safest rule is to boil it until it runs a 
little thick upon the spoon, then let it run through the jelly-bag 
without pressing it. If there is any fear of the jelly becoming 
too hard before it all runs through, place it near the fire. The 
most convenient jelly strainer is made by fastening the four cor- 
ners of flannel cloth to a filter-stool. This is simply and cheaply 
made. Rings can be fastened to the ends of the cords and slipped 
over the four top rounds to hold the jelly-bag on the stand, or it 



36 

may be tied. The jelly-bag should be made of flannel or canton 
flannel. This arrangement is not only convenient for jelly, but 
for clear soups as well. If the first dripping of the jelly is not 
entirely clear, return it to the strainer until it runs perfectly 
limpid. 

Put the jelly into glasses, and after it has become quite firm 
cut out little papers to fit the tops, place over these second papers, 
larger ones, which have been dipped in the white of eggs, press 
the edges against the sides of the glasses to exclude the air. 

APPLE JELLY. — Take half a peck of pippin apples, wash 
clean, pare and slice them from the core, put them in the preserving 
kettle with a quart of water, boil till entirely soft, then strain 
through a flannel bag. To each pint of juice add one pound white 
sugar and the juice of three lemons. Boil till jellied; do not stir 
v/hile boiling. 

CRAB-APPLE JELLY.— Slice the apples, take out the 
cores and seeds, as they make the jelly bitter, put them in a kettle, 
cover with water and boil till quite soft, keeping it well skimmed ; 
pour the pulp in a jelly-bag and let it drip through. To each pint 
of juice add one pound and a half of sugar; pour in the glasses 
while hot. 

QUINCE JELLY. — Make the same as apple jelly only do 
not pare or core the fruit, as much of the jelly is contained in those 
parts, or you may take the sound parings and cores, stew them and 
strain the liquor twice, and you would have a jelly as nice as that 
made from the fruit. To each pound of juice allow one pound of 
sugar, boil fifteen minutes. 

GRAPE JELLY. — To preserve the true color and flavor of 
fruit in jellies or jams, boil well before adding the sugar; in this 
way the water contained in all fruit juices is evaporated ; heat the 
sugar before adding it. In making grape jelly, pick the grapes 
from their stems, wash them, put them over the fire in a vessel con- 
taining a little water to keep them from burning, stew a few 
moments, mash gently with a silver spoon, strain, and to every pint 



37 

of juice allow one pound of white sugar; after the juice comes to 
the boiling point, boil twenty minutes, pour it over the heated sugar 
and stir constantly till all is dissolved, then fill the jelly glasses. 

TOMATO JELLY.— Take ripe tomatoes, peel them carefully 
cutting out all the seams and rough places ; to every pound put half 
a pound of white sugar, season with white ginger and mace, boil 
to a stiff jelly, then add enough vinegar to keep it. 

REMEDY FOR MOULDS.— Fruit jellies may be preserved 
from mouldiness by covering the surface one-quarter of an inch 
deep with finely pulverized loaf sugar. Thus protected they will 
keep for years. 



38 



BREAKFAST BREADS, 

CORN BREAD. — One cup of sour milk, one cupful of sweet 
milk, one tablespoonful of sugar, one teacupful of flour, two heap- 
ing teacupfuls of corn meal, one teaspoonful of salt, one teaspoon- 
ful (not heaping) of soda, one and a half tablespoonfuls of melted 
lard and three eggs. 

Beat the eggs separately, add the melted butter to the milk, 
then the sugar, salt, yolks of eggs, soda dissolved in a tablespoon- 
ful of warm water, and lastly the whites of the eggs, flour and 
corn meal, beat all quickly together. Put in the oven and bake 
half an hour. 

CORN CAKES. — Stir one or two cupfuls of milk into two 
beaten eggs, add corn meal enough to make a thin batter. If the 
milk is sweet, add one teaspoonful of yeast powder if it is sour, 
add instead of yeast powder half a teaspoonful of soda dissolved 
in a little warm water. Beat altogether until quite light. Bake 
on a griddle. 

STEWED PRUNES.— One pound of prunes, grated rind of 
one lemon, a little cinnamon and allspice, 3 tablespoonfuls sugar ; 
wash the prunes, put into a stew pan with the spices and sugar; 
cover with cold water ; cover the stew pan and boil until soft. 
Serve warm or cold. 

PRUNE SOUFFLE— To one cup of stewed prunes, 
stoned and chopped, add ^ half cup sugar and whites of 3 eggs 
beaten stifl, mix well. Si'rinl.le i teaspoonful of sugar over the 
top and bake ten minutes. Serve with a sauce made of i cup 
whii)]^ed cream, i^ teaspoonful sugar and ^ teaspoonful vanilla 
whipped tiioroughly together 

BREAD AND PRUNE PUDDING.— In the morning put 



39 

one pound of prunes in warm water and let soak all day. Butter 
a baking- dish and put in a layer of stale bread cut in thin slices 
and slightly buttered, then a layer of prunes, with stones removed, 
and so on until the dish is filled, the last layer being bread.. Beat 
up two eggs with ^ cup sugar, add i pint of milk and pour over the 
bread and prunes. Bake i hour. 

TO PRESERVE SAUSAGE.— Work the sausage into small 
cakes and fry them till well done ; pack closely in jars ; cover with 
melted lard ; set in cool dry place and you have sweet good meat 
all summer. Or, cook thoroughly in a kettle, stirring as you do in 
trying lard, and can as you do fruit, while hot. This way is 
preferable. 



40 



COOKERY FOR THE SICK. 

EGG TEA. — Beat the yolk of an egg with one teaspoonful 
of sugar, add the white, which has been beaten to a stiff froth, and 
a pinch of salt. Add gradually a small cupful of hot milk, beating 
all the while, and if liked, a little nutmeg may be used for flavoring. 

CREAM TOAST.— Dry thoroughly and toast two slices of 
bread a delicate brown. Put one cupful of milk on the fire in a 
small saucepan. Mix one heaping teaspoonful of flour to a 
smooth paste with a little milk, stir it into the boiling milk and 
simmer for ten minutes, add a saltspoonful of salt and a teaspoon- 
ful of butter. Cut the toast into small squares or strips, yal them 
on a dish and pour the cream over them. Toast to be easily acted 
upon by the digestive fluids should be thoroughly dried before 
browning. 

LEMONADE. — One large lemon, one tablespoonful of sugar, 
one pint of boiling water. Pare the lemon very thin ; remove all 
of the thick white skin, cut the lemon in thin slices and remove 
the pits. Put slices of lemon, the thin peel and the sugar into a 
pitcher and pour over them the boiling water ;cover closely and let 
stand until cold ; strain before serving. 

WINE JELLY. — One-half a package of gelatine, one-half a 
cupful of cold water, one pint of boiling water ; one-third of a cup- 
ful of lemon juice, one pint of wine, one pint of sugar. Soak 
the gelatine in the cold wated until soft. Dissolve the sugar in the 
boiKng water, and stir it into the soaked gelatine, and the lemon 
juice and the thin yellow rind and the wine. Strain into a mould 
and set away in a cold place to harden. 

PROTECT YOUR BERRIES.— Pans of water placed in 



41 

fruit and berry patches will keep birds from eating the fruit. An 
English naturalist claims that the reason birds eat cherries and 
strawberries is because in the blazing heat they get dreadfully 
thirsty. If the birds can easily get at water they soon leave off 
taking the fruit. 



42 



HOUSEHOLD RECIPES. 

CHOCOLATE CAKE.— Two eggs, i cup of sugar, 1-3 cup 
of butter, ^ cup of chocolate, i tablespoonful of vanilla, i table- 
spoonful of milk, 1 1 cups of flour, i tablespoonful of cream of tar- 
tar, ^ teaspoonful of soda. 

SPONGE CAKE FOR TWO.— Beat the whites of four eggs 
to a stiff froth, add one teacupful of sugar, then the yolks, lastly one 
teacup of flour. To be perfect this cake must always be put to- 
gether in order given in recipe. 

GOOD COFFEE. — One tablespoonful of coffee for each per- 
son ; mix with one egg and the film-like lining of the shell. Add a 
quarter of a cupful of cold water for each spoonful of coffee ; boil 
twenty minutes. This makes strong well-flavored coffee. 

MINT JULIP. — Put some sprays of quite young mint into a 
tumbler, say about ten or a dozen, with a tablespoonful of castor 
sugar, a tablespoonful of brandy and half a wine glass full of pale 
brandy ; then fill the tumbler with pounded ice. 

CHILI SAUCE. — Four quarts ripe tomatoes peeled, 4 
peppers chopped fine, i tablespoonful whole allspice, i table- 
spoonful peppercorns, 2 tablespoonfuls salt, 2 cups brown sugar, 
I quart vinegar. Put spices in a lace bag. Cook slowly 3 hours. 

GRAPE CATSUP. — Simmer three quarts of grapes till they 
are soft, then mash through a colander. Add 2 pounds of brown 
sugar, I pint of vinegar, 2 even tablespoonfuls of cloves, allspices 
and cinnamon, i tablespoonful salt and i of cayenne pepper. Boil 
till it thickenss then bottle. 

HAM TOAST. — Slices of toasted bread with the crust cut 



43 

off, two eggs, two tablespoonfuls of butter, some cold ham or 
tongue grated. Put the yolks and whites well beaten into a stewpan 
with butter ; stir them two minutes over the fire, spread them over 
the toast and lay over them a sufficient quantity of cold ham and 
tongue. 

FRUIT JOHNNY CAKE.— Boil a pint of salted water in a 
saucepan. When it comes to a boil stir in a half cupful or rolled 
oats and boil fifteen minutes, then add a cupful of granulated meal. 
Spread thinly in a baking pan and stew with chopped raisins and 
dates. Cover as first and bake twenty to forty minutes according 
to thickness. 

HOW TO KEEP GRAPES.— Use the common pasteboard 
boxes which accumulate in every family. Cut a layer of cotton the 
size of the box and put it in the bottom ; over this a layer of grapes, 
then more cotton and grapes until the box is full, ending with the 
cotton. Cover, and paste paper strips around joining- of box and 
cover. Keep in cool, dry places. 

RIPE CUCUMBER PICKLES.— Pare and cut in slices, re- 
moving seeds and pulp, using only the solid portion. Scald in weak 
salt water 15 minutes, or until they are somewhat transparent ; then 
drain well and place in bottles. To 7 pounds of the ripe cucum- 
bers weighed before cooking, use 3I pounds sugar, a quart of vine- 
gar, ^ teaspoonful each of whole cloves and allspice. When 
scalding, pour it over the cucumbers and seal them while hot. 

PICKLED ONIONS.— Select small, silver-skinned onions of 
the size of marbles. Peel, and cook them in slightly salted water 
until they begin to look clear, then skim out and dry on towels or 
cloths before putting them into the wide-necked bottles in which 
they are to be kept. Pour over them hot vinegar, in which is 
scalded white mustard seed and a few white cloves and pepper- 
corns. After 3 or 4 days drain off the vinegar, scald it, and again 
pour it hot over the onions. Then cork at once and seal. 

WATERMELON-RIND PRESERVES.— Remove the pulp 



44 ^) 

and skin, and cut the harder outside portion into pieces suitable i 
for canning. Weigh and use as much sugar as melon. Boil the '■ 
melon tender in very weak alum water, say a piece of alum the 
size of a hickory nut for six pounds of melons. When easily 
pierced with a splint, remove to a colander, pour cold water over 
them and then drain well A good way is to lay the pieces on a 
cloth and wipe dry. Next make the syrup. Take the same 
weight of sugar as of fruit, half pint water to each pound of 
sugar, when boiling and skim removed, add for each six pounds of 
fruit 2 or 3 sliced lemons, and ^ ounce ginger root, and 
put in cooked watermelon. Cook until clear, then 

remove the fruit to the bottles. Boil the syrup down until quite 
rich, then pour it over the melon and seal at once. Ripe cucum- 
bers may be preserved in the same way. If fresh lemons are not 
to be had, lemon extract will answer. 

CHICKEN SALAD.— Cut two tender, cold, boiled chickens, 
with five or six heads of celery, into pieces as big as cranberries, 
the celery cut smaller in fine shreds. 

BUTTER CRACKERS.— One quart of flour, one teaspoon- 
ful soda, one of salt, one tablespoonful of butter, mix into a stiiif 
paste with sweet milk, beat well, roll thin, prick and bake in a 
quick oven. 

RAISIN CAKE.— Mix 2^ cups sugar with h, cup butter. 
Dissolve one teaspoonful saleratus in f cup sour milk. Add ^ 
teaspoonful cinnamon, i cup chopped raisins and flour enough 
to knead. Rool in sheets and bake in a quick oven. 

SOUR MILK BISCUIT.— One quart of flour, one level tea- 
spoonful of soda, two large tablespoonfuls of lard, two cupfuls 
of sour milk. Mix with the hand as bread dough, only not to 
stiff. Roll out about an inch thick, cut and bake in a moderate 
oven. 

GINGER SNAPS. — One pint of molasses and one cup of 
lard heated together and poured hot in one quart flour, two tea- 



45 

spoonful soda and two of ginger. Let this dough cool, add flour 
enough to roll. Roll thin and bake quick. 

CREAM COOKIES. — One egg, two cups of sugar, one and 
one-half level teaspoonfuls of soda, a little salt, two cups of sour 
cream and flour enough to roll out. Flavor with lemon, nutmeg 
or cinnamon and sprinkle with sugar cutting out. Bake in a 

quick oven. 

LETTUCE SALAD WITH CREAM DRESSING.— Half 
cup new milk, whites of two eggs beaten stiff, three tablespoon- 
fuls vinegar, one tablespoonful good salad oil, or melted butter, 
two teaspoonfuls white sugar, one teaspoonful salt, half teaspoon- 
ful pepper, one teaspoonful fresh mixed mustard. Heat the 
milk almost to a boil, add the sugar and take from the fire. 
When cool beat in the frosted whites, butter, pepper, mustard 
and salt, spread the lettuce fine, stir up well with a fork and serve. 

ASPARAGUS ON TOAST.— Cut stalks of equal 
length, retaining the white parts, tie in a bunch with a soft cotton 
strip to hold in place, boil about thirty minutes if of fair size; 
if small, twenty minutes will be sufficient number of nicely toast- 
ed slices of bread, dip in the asparagus liquor, butter well with 
melted butter and lay it on a hot dish. Drain the asparagus, un- 
tie carefully and arrange it on the toast, pepper and salt to taste. 

COOKING EGGS.— Brown thin slices of bread, a light 
brown. Break an egg into boiling water and let it remain until 
the whites sets, take up with a skimmer and serve hot on the 
buttered toast. 

Soak a teacup of bread crumbs in a cup of sweet milk, 
over night, beat six eggs, whites and yolks separately. Mix the 
yolks with the bread and milk, stir in the whites with a teaspoon- 
ful of salt, and fry brown. 

BAKED OMELETTE.— Beat six eggs separately, one cup 
of sweet milk, one heaping teaspoonful of butter, one tablespoon- 
ful of corn starch, or flour and salt to taste. Beat the yolks well, 



46 

mix the flour, smooth with a Httle cold water, add the butter, milk 
yolk, lastly stirring in the beaten whites. Butter a dish just the 
size to hold it, and bake in a quick oven. Beat half dozen eggs 
separately, very light. Add a tablespoonful of onion chopped 
quite fine; have ready a bright, smooth frying pan, with teaspoon - 
ful of melted butter, mix the whites and yolks, quickly pour into 
the pan, when it is quite hot, and when risen turn over, add salt 
and pepper, fold the omellette and serve immediately. 

WHIPPED CREAM.— A deep bowl and an egg-beater are 
the best accessories. Pure sweet cream, not too thick, is required 
and it will whip much easier if very cold ; therefore a pan of 
cracked ice under the bowl is usually recommended. When the 
whipped cream is wanted very stiff, a tablespoonful of gelatine 
dissolved in a very little milk may be added to it. For some pur- 
pose it is best to sweeten before the process begins, by adding 
two tablespoonfuls of pulverized sugar to a pint of cream. A 
few drops of rum or vanilla extract is also admissable. As the 
frost rises it is sometimes skimmed off and drained on a hair 
sieve, but this is not essential. If the cream is cold and not mixed 
with milk, a fine stiff whip will be produced in a short time by the 
vigorous use of the egg-beater. Ex. 

SUMiMER SALAD. — This is properly composed of a good 
handful of the tops of freshly cut mustard and water-cress two 
heads of lettuce, and the heads of two green onions. Thorough- 
ly wash and drain the vegetables, and add plain dressing, placing 
it under the vegetables and stirring well before using. The 
mustard and cress are so strongly flavored that a simple dressing 
is more appropriate than a more elaborate one. 

TOMATO SALAD.— Tomatoes make a truly ideal salad 
for a Summer's day, and there are many ways of preparing them. 
If served whole, they should be of uniform size, one being 
allowed to each person. Pour boiling water on the tomatoes, 
and let it remain but a few moments ; then remove the skins, and 
set the tomatoes on ice to cool. When it is nearly time to serve, 



47 
cut a slice from the stem end of each tomato, and carefully take 
out enough of the seeds to make a well for the dressing, taking 
care not to break the tomato. Fill the aperture with mayonnaise 
dressing, place each tomato on a lettuce leaf, and serve one to 
each person. 

PLAIN FRENCH DRESSING.— One salt-spoonful of salt, 
one-fourth saltspoonful of pepper, one table-spoonful of vinegar 
and four of oil.This dressing is used by the French on nearly all 
their salads. Those who do not care for oil should use equal qan- 
tities of oil and vinegar, or one-third vinegar to two-thirds oil; 
'li::t fct'^r parts of oil to one of vinegar is needed to make the 
genuine French dressing. The dressing may be mixed in a bowl 
and the salad added ; or the salad may be made as follows : 
Place the salt and pepper and a tablespoonful of oil together, mix 
well and add to the salad. Stir lightly, put in the rest of the oil, 
stir again a few seconds, and add lastly the vinegar. Toss the 
salad again and serve. 

THE COLD POTATO 

Don't throw away the cold potato. Save and utilize it. 
There are numerous ways in which it can be quickly rewarmed, 
and in many of them, when properly done, it is almost as good 
as when first cooked. Much of the potato served up at hotels is 
merely rewarmed potato and can be under fanciful foreign names, 
prepared simply in any private kitchen very easily, very in ex- 
pensively. 

PLAIN STEWED.— Slice cold boiled potato, put in a stew 
pan with cold gravy of any kind, season with salt and pepper, 
stew gently for ten minutes, or until thoroughly heated, and then 
serve as plain stewed potato. 

POTATO AU GRATIN.— Slice cold boiled potato, stew in 
broth or milk, season with salt and pepper, sprinkle with grated 
cheese and bread crumbs mixed,, and brown in oven, and it be- 
comes potato au gratin. 

POTATO POLONAISE.— Stew cold sliced boiled pota- 



48 

toes in broth or milk and dress with caper sauce, and you will 
have potato polonaise. 

A BROWN FRY — Cut cold boiled potatos in even slices, 
dredge lightly with flour and fry brown in butter, drippings, or 
lard and it will be potato a la baragoni. 

POTATO PROVENCALE.— Cut cold boiled potato in 

little balls with a vegetable scoop, and fry, with a few slices of 

onion added in butter, or drippings, and it will be potato 
provencale. 

POTATO A LA BARAGOULE.— Cut cold boiled potato 
the shape and size of olives, and fry with a spoonful of minced 
herbs added in olive oil and you will have potato a la baragoule. 

IvYONAISE POTATOES.— Cut cold boiled potato into 
little dice-shaped pieces, add minced onion, fry in butter, season 
with salt and pepper, sprinkle with chopped parsley, and you will 
have lyonaise potatoes. 

CAKES AND BALLS.— Enrich cold mashed potatoes with 
beaten egg yolk ; make the mixture in balls, dip the balls into 
beaten egg, roll in bread crumbs or cornmeal, and brown in a 
quick oven. These will be potato balls. Make the prepared mix- 
ture into flat cakes and brown in a little hot fat, and you will have 
potato cakes. 

CANNED TOMATOES.— Scald the tomatoes and remove 
the skins. Put them in a porcelain-lined kettle and simmer half 
an hour. Pour in glass jar while boiling hot and seal. They 
may be seasoned with salt and pepper before they are canned, if 
preferred. 

TOMATO JAM.— Stew peeled ripe tomato until thick with 
two-thirds their weight of white sugar. When half done, flavor 
with sliced lemons, from which all seeds have been removed. 
Remove the slices of lemon when the jam is placed in a jar or 
glasses. 

JELLY. — Cut a peck of ripe tomatoes in small pieces, boil 



49 

and strain when soft ; do not put in any water. Add one pint of 
sugar to one pint of juice and boil until it jells. Put in sliced 
lemon when about half done. 

TOMATO BUTTER.— For 20 pounds of tomatoes, use 8 
pound of sugar, 4 pounds of sour apples, the juice of four lemons 
and one tablespoonful of powdered ginger. Peel the tomatoes 
and cook them with the pared, cored and quartered apples one 
hour, then add the sugar, lemon juice and ginger. Cook slowly 
until it is thick. It may be put in glasses like jelly or in jars. 
Cover with two thicknesses of paper, wet the top with the white 
of an egg, and when dry place in a cool dark place to keep. If 
one objects to the seeds the tomatoes may be run through a wire 
sieve before putting in the sugar and lemon juice. This is excel- 
lent. 

TOMATO PICKLE. — Slice one peck of green tomatoes and 
stir one cup of salt into them. Let them stand oxer night, drain 
them in the morning and add one cup of sugar, one cup of grated 
horse radish, 12 small green peppers, 10 onions peeled and sliced, 
two tablespoonfuls of cinnamon. Cover with green cider vinegar 
and boil until done. 

TOMATO HONEY.— Boil one pound of sliced yellow to- 
matoes and one grated lemon peel together, until quite soft and 
squeeze through a jelly bag. If heated very slowly at first, until 
the juice begins to run from the tomatoes, it will not be necessary 
to add any water. Then to i pound of juice add one pound of 
sugar and the juice of one lemon. Boil until as thick as jelly, put 
into glasses and cover with paper. 

RIPE TOMATO PICKLES.— Seven pounds of ripe toma- 
toes, peeled and sliced ; 3^ pounds of sugar and one pint of vine- 
gar. Boil down until quite thick. This will be improved by 
skimming out part of the seeds while cooking. 

TOMATO CATSUP.— Cook the ripe tomatoes and run 
through a sieve to remove the seeds. Then to one gallon of the 



50 

juice and pulp add i pound of brown sugar, one quart of good 
vinegar, one ounce of black pepper, six onions (boiled and sifted) 
one tablespoonful of allspice, one teaspoonful of cloves and one 
teaspoonful of cayenne pepper. Salt may be added or not as you 
may prefer. Boil the pulp, vinegar and sugar together half an 
hour, add the spices and boil half away. Seal and keep in a cool, 
dark place. j 

TOMATO FIGS. — Scald and peel small yellow tomatoes ; 
to 8 pounds allow 3 pounds of sugar, put together in the kettle 
without water, cook slowly until the sugar dissolves, and the to- 
matoes are clear. Take the tomatoes out, spread on large dishes 
and set in the sun to dry. Boil the syrup down until thick and 
pour over the tomatoes as fast as it dries until it is all used. 
Pack in boxes in layers, with powdered sugar between the lay- 
ers. Of course the tomatoes should be thoroughly dry before 
packing them. 

GREEN TOMATO SWEET PICKLES.— Twelve pounds 
of sliced green tomatoes, 6 pounds of sugar, three pints of best 
vinegar, one heaping teaspoonful of cinnamon, one level teaspoon 
ful of allspice and one level teaspoonful of mace. Stir the toma- 
toes and sugar together, and cook slowly one hour, being careful 
not to let them scorch, then add the other ingredients and cook 
half an hour. 

TOMATO PRESERVES.— Peel 7 pounds of the yellow 
egg tomatoes and mix in with them 7 pounds of sugar, and the 
juice of three lemons. Let them stand over night. Drain offthe 
syrup in the morning and boil it, skimming well. When it is 
thick, put in tomatoes and boil gently 20 minutes. Take out the 
tomatoes and put in glass jars. Boil the syrup down until thick 
and just before it is taken up add the juice of three more lemons. 
Fill the jars with the syrup boiling hot and seal. 

SEED CAKE. — One cup of butter, two of white sugar, 
three eggs, half a cup of caraway seeds, and flour enough to 
make a stiff paste. Sprinkle the board with sugar, roll out the 



51 

dough very thin and cut it in rounds. Bake about fifteen min- 
utes. 

RADISHES. — A httle while before using lay them upon ice 
or put them in ice water. To prepare them for the table cut off 
the leaves, cut the red part into petals, in order to have them look 
like a rose, put them into a small, fancy cut-glass dish with pieces 
of cracked ice and serve. — Companion. 

BOILED SALAD DRESSING.— Thoroughly beat five 
eggs, put into them five or six tablespoonfuls of vinegar, two even 
teaspoonfuls of made mustard, one teaspoonful each of salt and 
sugar, half a saltspoonful of red pepper, two tablespoonfuls of oil 
and a pint of cream. Cook in double boiler till it thickens like 
soft custard. Stir well. This will keep in a cool place for two 
weeks, and is excellent for lettuce, celery, asparagus and cauli- 
flower. 

PEA SOUP. — Take four pounds of knuckle of veal to which 
add a pound of bacon. Cut them in pieces and put them in the 
soup kettle with a sprig of mint and five quarts of water. Boil 
and skim well. When the meat is boiled to rags, strain and put 
to the liquor a quart of young green peas. Boil until entirely dis- 
solved. Have ready two quarts of green peas that have been 
been boiled in another pot, with a sprig of mint and two or three 
lumps of white sugar. Add these to your soup liquor. 

CONSOMME. — Cut one pound of lean beef of the round 
into small pieces ; add one pound of chicken bones. Cover with 
cold water and stand on the back of the stove where it will slowly 
heat. Let it come to boiling point, then simmer for four hours. 
Then add two slices of onion, a bay leaf, sprig of parsley, slice of 
carrot and pieces of celery. Let simmer for one hour longer. 
Strain and stand away. 

CUCUMBER SALAD.— Pare and slice three young cucum- 
bers very thin, soak them in cold water half an hour, drain and 
dry. Put in a salad bowl sprinkle with salt and pepper, pour vin- 
egar over and serve immediately. 

FRIED CELERY.— Cut large stalks of celery into three 



52 

pieces. Boil till tender, then dip each piece into a batter made 
with two egg's and a few spoonfuls of milk. Roll in fine bread 
crumbs and fry brown in hot butter. 

TAPIOCA CREAM. — Soak three tablespoonfuls of tapioca 
in one half cup of water over night. Bring one quart of milk to 
a boil, then put in the tapioca. When cool, add the beaten yolks 
of four eggs and one cup of sugar. Pour in a dish and add the 
beaten whites. 

A RICHER SUCCOTASH than the canned can be made by 
soaking dry Lima beans two hours in cold water, then draining 
this off and adding fresh, in which they should be cooked until 
tender. Then add sufficient canned corn to suit the taste, season 
with butter, salt, pepper and cream. 

QUINCE APPLE SAUCE.— Take two-thirds of apple sauce 
to one-third quince. Peel, quarter and core the quinces, and stew 
them in a very little water until tender. Press them through a 
coarse sieve and add them to the stewed apple., add three-quar- 
ters of a pound of sugar to one pound of mixed apple and quince. 
Stew quickly till done ; the longer it is boiled the darker the color. 
Omit the lemon in the apple when made with quince. 

APRICOT SOUFFLE.— Put one pint of bread in half a pint 
of milk over the fire and stir till boiling hot. Press twelve pieces 
of apricots or peaches through the colander, stir into the bread 
and milk. Add a teaspoonful of lemon juice, two tablespoonfuls 
of sugar and the slow-beaten whites of four eggs. Put this mix- 
ture i:uo greased custard cups. Stand the cups in a baking pan 
of hot water and cook in a moderately hot oven for twenty min- 
utes. Serve with sauce. 

BREAD GRIDDLE CAKES.— Put a pint of stale bread and 
a pint of milk into, a deep bowl, and after covering let them stand 
over night in a warm place. In the morning rub through a colan- 
der and add to the mixture a teaspoonful of salt, two tablespoon- 
fuls of sugar, one teaspoonful of soda (previously dissolved in 



53 

two tablespoonfuls of cold water), one cupful of flour and two 
eggs beaten well. If you choose you may also add a light grating 
ot nutmeg, and should you have a few teaspoonfuls of sour 
cream the cakes wil be improved by using it at this point. It 
tak-s more time to fry these cakes than the plain flour griddle 
cakes. 

CHARLOTTE RUSSE.— Cover one-fourth of a box of gel- 
atine with one-fourth of a cup of water and let stand for half an 
hour. Dissolve over hot water. Scald one cup of milk, and one 
cup of granulated sugar and milk until it is dissolved and the 
milk looks blue. Beat one egg very light, add to the milk, stirring 
all the while. Take from the fire, add the dissolved gelatine and 
strain. Flavor with one teaspoonful of vanila and put away to 
cool. Whip one pint of cream, add it to the cooled custard, turn 
iato a mold previously wet with cold water and stand away to 
harden. When ready to use, turn out and cover with grated stale 
niaccaroons. 

Make tea in an earthen pot. Remember the adage, "Unless 
the teakettle boiling be, filling the teapot spoils the tea." 

ORANGE PIE. — Grate the rind of one and use the juice of 
two large oranges, beat the yelks of four eggs very light into two 
tablespoonfuls of butter and one heaping cupful of sugar, and put 
lo the juice; add a little nutmeg. Beat all well together. Cover 
the pie dish with a thick paste, and pour this mixture into it, and 
bake in a quick oven; when done so it is like a finely baked cus- 
tard, add to the whites of the four eggs two tablespoonfuls of 
white sugar and one of orange juice. Cover this over the pie, an J 
set back into the oven till a light brown. 

CHICKEN PUDDING.— Dress carefully and cut up neatly 
into small pieces ; lay them in a sauce-pan or kettle with a little 
boiling water; season with salt and pepper. Boil slowly till cjuitj 
tetulcr, then take it up, with what little liquor remains, and put in 
a pudding dish. Have ready one quart of green corn, grated or 
cut fine (canned corn must answer for winter at the north, but 



54 

not half so good). Add to this three well-beaten eggs and one 
pint of sweet cream or rich milk. Season with more salt and pep- 
jer, if needed, and pour this mixture over the chicken; dredge 
thickly withllour, lay on bits of butter, and bake till done. You 
will find this very nice. 

WHITE CAKE. — Beat one egg and one-half cupful of sugar 
and a scant half cupful of butter to a cream ; one-half cupful of 
milk, and two cups of flour, into which two level teas)/0')nrul3 of 
baking p< wder have been sifted. Lastly, add the whites of four 
eggs, whipped to a stifif froth. Bake in layers. Flavor with 
lemon. 

FROSTING FOR WHITE CAKE.— The whites of two eggs 
with the same measure of cold water as the whites, and confec- 
tioner's sugar to make it spread nicely on the cake. Do not beat 
the egg, but gradually stir the sugar. Flavor with extract of 
banana. 

COLD CATSUP. — One peck of ripe tomatoes, chop fine and 
let drain half an hour ; four green peppers and five onions ; two- 
thirds of a teaspoopful of salt, one teacupful of mustard seed, one 
teacupful of grated horseradish, one teaspoonful of black pepper 
and one of red with one of celery seed. Mix with two quarts of 
cider vinegar, put in a jar and stand in a cool place. 

GROUND RICE PUDDING.— Three pints of milk, five ta- 
blespoonfuls of ground rice, five eggs, one-half nutmeg grated. 
juice and grated rind of one lemon, one wine-glass of wine, sugar 
to taste. Mix the rice with a little of the cold milk. Add a piece 
of butter the size of an egg, keep it on the fire till it thickens, stii'- 
ring constantly. When nearly cold ad the eggs well beaten and 
the other ingredients. Turn into a dish and bake three-quarters 
of an hour. 

SOFT BREAD TOAST.— Toast the bread and spread while 
it is hot. Have ready half a pint of hot milk or water, dip the 
toast in it very quickly that it may not soak too much, but merely 



55 

to moisten it. Dry toast should never be laid one slice upon the 
other, but set on the edge in a toast rack to keep it dry. 

REEF CAKES. — Mince the meat very fine. Boil and mash 
potatoes equal to one-third the quantity of the meat, pepper and a 
fcw sprigs of parsley minced. Add the beaten yolk of one egg 
lo bnid It. Wash and flour your hands. Make the mince into 
cakes about the size round of the top of a teacup, and fry them 
a nice i>rown in hot butter or beef drippings. Serve on napkin 
wit!', a garnish of fried celery. 

AN EDING FOR HASHES.— Boil two teacups of rice for 
half an hour, and season it with a litle butter and salt. Form the 
rice around the dish about three or four inches high, rub it over 
with the yolk of an egg, and set it into the oven to brown. When 
it is done, turn the hash into the middle of the dish. This m^'kes 
a very pretty finish to a dish. Rice prepared in this way, spread 
over a pie of cold meat for the crust, an inch thick and browned, 
is nice. 

ROAST GOOSE. — Take a common goose, clean it well and 
Vv^ash it the same as a turkey. Make a dressing of six or eight po- 
tatoes, well boiled and mashed, two onions, chopped very fine, two 
teaspoonfuls of sage, one of salt and one of pepper. Put it into 
the body of the goose and sew it up. Roast it two hours, basting it 
frequently in its own drippings. When about half done, turn olf 
the fat in the roaster. The last drippings are sufficient for the 
i^'avy. To make the gravy, put the gizzard, neck and liver into a 
saucepan with a quart of water, and a little pepper, salt and mace. 
Let it boil down to about half a pint. When done, braid up the 
liver very fine with a knife, and put it back into the water it v/as 
boiled in ;tlien add the dripings of the goose ; thicken it with a lit- 
tle flour nibbed smooth in a little cold water and give it one boil, 
stirring it all the time. 

DEVILED LOBSTER.— Put the live lobster in boiling salt- 
ed water and cook about fifteen minutes, or until red. When cool 
take the meat from the shell and divide the shell which covers the 



56 

body into two parts lengthwise. Wash these and the tail shell. 
All the meat of the lobster is good, except, the intestine, which is 
the long black line found the entire length of the tail, and the 
stomach, which is often called the lady, and lies directly back of 
the eyes. 

Cut the meat into small pieces and season it with onion juice, 
lemon juice, salt and cayenne pepper. Mix with it the soft green 
part found in the body of the lobster and moisten well with the fol- 
lowing sauce : 

SAUCE FOR LOBSTER.— Fry one-quarter of an onion in 
a tablespoonful of butter till it is brown. Add two tablespoonfuls 
of flour. Rub together smooth, and add one-half pint of the liquor 
in which the capon was boiled, and one-half pint of cream or rich 
milk. 

Fill the shells with this mixture, cover with buttered crumbs 
and brown in a hot oven. A souffle dish may be used instead of 
the shells. Serve hot, garnished with celery and parsley. 

PLAIN APPLE PUDDING— One pound of mashed apples, 
a quarter of a pound of butter, sugar to the taste, six eggs, one 
teaspoonful of cinnamon, half a nutmeg, brandy or rosewater to 
the taste. Peel the apples, cut them in slices, and stew in a very 
little water till they are tender. Mash them fine and while they 
are hot add the butter. Set them away to cool. Beat the eggs 
and when the apples are cold add the eggs and sugar, liquor and 
spice. Cover your pieplates with plain paste, fill them and bake 
in a moderate oven. 

BAKED SOUR APPLES— Core them and put them in a dish 
with a little water. Cook them one hour ; just before they are done 
sprinkle a little brown sugar upon them, dip the syrup over them 
and cover close until wanted for the table. They are good done 
in this way for breakfast or tea, and also at dinner with any meat 
requiring apple sauce. 

BEEF CAKES. — Chop cold beef fine, with an onion. Adci 
sweet marjoram, salt and pepper to taste, and enough gravy to 
moisten slightly. Flour your hands, and form the meat into small 
oval cakes, dip in beaten eggs, then in fine crumbs or flour, and 
fry till brown in pork or beeffat. Veal cakes are made in the 



57 

same way, using only a very little onion, and mace instead of 
sweet marjoram. Reason highly with cayenne pepper and lemon 
juice. 

BAKING POWDER BISCUIT.— One quart of flour, three 
and one-half teaspoonf uls of baking powder, half a teaspoonful of 
salt, one teaspoonful of butter and two cups of sweet milk. Silt 
the baking powder and salt with the flour, cut the butter in lightly 
with a knife, then wet with the milk stiff enough to roll, but not 
knead. Cut with biscuit cutter and bake fifteen minutes in hot 
oven. If water is used instead of milk double the quantity if 
butter. 

CANNED SALMON CREAMED.— Remove the oil, bon.^s 
and skin from a can of salmon, flake it up in small pieces and turn 
it into a colander to drain. Put one tablespoonful of butter into 
a small saucepan ; when hot add one tablespoonfui of butter, cook 
until smooth but not brown ; add gradually one cup of rich milk 
and cook until it thickens, season highly with salt and cayenne and 
the juice of one lemon. Add the salmon, let it get thoroughly hot 
and serve. 

SQUASH PIE. — One pint of sifted squash, one quart of 
scalded milk, two cups of sugar, four eggs, a teaspoonful of salt, 
a little lemon juice, half a teaspoonful each of ginger and cinna- 
mon and a dessert spoonful of butter melted in the hot milk. To 
mix it stir the salt and spice into the strained squash first, then 
add the sugar and lemon juice, and when these are mixed pour in 
half the milk, and when this is well stirred add the remainder, and 
lastly the eggs, which should be thoroughly beaten. Line a pie 
plate with paste, put on a rim, and fill with the squash mixture. 
Bake about forty minutes. The sifted squash should be dry and 
mealy, not watery. Cook the squash in a little water, or better 
still steam it. 

STUFFED EGG PLANT.— Parboil the egg plant ten min- 
utes, split it open lengthwise and scrape out all the seeds. Mean- 
time soak some of the soft part of bread in cold water and squeeze 



58 

out all the water. Chop half an onion fine and fry it in a table- 
spoonful of hot butter ; add the squeezed bread, a little minced 
parsley, salt, pepper, a very little grated nutmeg and a little beef 
Ljavy. Stir all together over the fire a few minutes, then re- 
move from the fire. Fill both halves of the egg plant with this 
mixture and put them into a bake pan stuffing upward. Cover 
with bread crumbs and bits of butter and bake half an hour. 

FRIZZLED BEEF WITH HORSERADISH.— Take half 
a pound of smoked beef, cut it in thin shavings. If you buy the 
beef shaved, remove all the fat and stringy parts, and pick up the 
beef in small pieces. Put one tablespoonful of butter into a small 
frying pan when hot, add the beef and cook four or five minutes, 
stirring constantly with a knife. Set the beef over the teakettle 
where it will keep warm, while you make the following sauce : Put 
one tablespoonful of butter into a small sauce pan : when hot add 
one tablespoonful of flour, and stir quickly until it is well mixed. 
Pe careful not to brown it. Add gradually a cup of warm milk, 
stirring it constantly until •smooth and free from lumps. Then 
'add a teaspoonful of pickled horseradish, thoroughly drained from 
•fhe vinegar, half a saltspoonful of sugar and a dash of cayenne 
fit pper, and, if you like, half a saltspoonful of made mustard. L'-t 
the sauce cook slowly ten minutes, add the beef and serve at once. 
'Ihe beef ought to make it salt enough, but it is better to taste it 
aftf r adding the beef, when more salt can be added if desired. 

HOW TO ROAST THE SUCCULENT OYSTER.— Se- 
lect large oysters and have them scrubbed thoroughly, then place 
them in the oven in a large tin with the round side of the shells 
down, so that when they open the liquor will not be lost. As soon 
as they do open remove the upper shell, sprinkle them with salt, 
pepper and chopped parsley, add a little butter and serve hot as 
possible on a bed of water cress. Oysters served in this way make 
an excellent first course at dinner if accompanied by thin slices of 
brown bread and butter. 

CHICKEN POT PIE.— Singe the chicken, cut as for a fric- 
asse, remove the crop, entrails and larger bones. Clean the giz- 



59 

zard, heart and liver. Melt enough butter in a granite pan to 
cover the bottom. Dredge the chicken with salt, pepper and flour, 
lay the pieces in the butter, and let them warm through. Add one 
minced onion if you prefer. Cover with cold water, and simmer 
one hour, or until the chicken is nearly done. Make a crust with 
one pint of flour, two teaspoons baking powder, half a teaspoon 
salt ; wet with milk, just stiff enough to roll out. Lay it over the 
chicken. Butter the inside of the cover, cover tightly and cook 
half an hour. Serve in the same dish, or cut the crust in sections, 
and serve all on a platter. 

PARSNIP CAKE.— Boil your parsnips till perfectly soft; 
pass them through a colander. To one teacupful of mashed pars- 
nips, add one quart of warm milk, with a quarter of a pound of 
butter dissolved in it, a little salt, and one gill of yeast, with flour 
enough to make a thick batter. Set it away to rise, which will 
require several hours. When light, stir in as much flour as will 
make a dough, knead it well and let it rise again. Make it out in 
cakes about a quarter or half an inch thick, butter your tins or 
pans, put them on and set them to rise. As soon as they are light 
bake them in a very hot oven. When done wash over the tops 
with a little water, and send them to the table hot. These biscuits 
do not taste of the parsnips. 

OYSTER STEW.— Boil one cup of strained oyster-liquor 
and half a cup of water. Skim, add half a teaspoonful of salt, half 
a saltspoonful of pepper, one tablespoonful of butter and one 
tablespoon rolled crackers. When it begins to boil, add one quart 
of oysters. Boil one minute. Put half a cup of cream or cold 
milk into the tureen, and pour the boiling stew over it. 

TOTTENHAM MUFFINS.— One quart of flour, three 
eggs, one gill of yeast, a tablespoonful of butter, salt to taste, milk 
sufficient to form a batter. Place the butter near the fire where 
it may dissolve but not get hot. Beat the eggs till they are thick, 
add them to the flour, with as much milk as will make a thick 



60 

batter ; stir in the melted butter and salt ; lastly a gill of yeast. 
Bake in muffin hoops. 

HAM SANDWICHES.— Melt three ounces of butter in a 
saucepan until it becomes creamy, then add the yolk of an egg, a 
little salt, pepper and mustard, and half a pound of ham finely 
chopped. Remove from the fire and let cool before spreading be- 
tween the slices of bread. 

CREAM SAUCE. — Set a bowl containing two-thirds of a 
pint of cream in a saucepan containing a little boiling water ; when 
the cream nearly boils add one-half cupful of sugar and remoA/e 
from the fire and pour slowly over the whipped whites of two eggs 
in another bowl. Flavor with vanilla. 

FRIED RIPE TOMATOES.— Choose firm smooth toma- 
toes and cut them in slices about an inch thick. Lay them in a 
dish of cornmeal and cover each slice with the meal, patting it lo 
make it adhere. Fry in plenty of hot lard, drain, sprinkle with salt 
and place on a large flat dish, made hot. Serve very hot. 

Pare and slice tomatoes ; put a layer into a deep pudding dish ; 
then put in a layer of sliced cold mutton, and dredge in flour, salt 
and pepper. Have the last layer tomatoes, over which sprinkle 
two rolled crackers. Bake one hour. Serve with boiled rice, boiled 
potatoes, green corn and shelled beans. 

FRIED ONIONS. — Peel and slice the onions, put in a frying 
pan and cover with cold water, when they boil add a pinch of soda. 
Cook about five minutes, carefully drain, and add a tablespoonful 
of butter and one of pork or beef drippings, salt and pepper, and 
fry to a delicate brown, stirring often to prevent burning. When 
brown add enough boiling water to prevent burning, cover and 
cook till tender. Just before serving add a tablespoon of sugar 
and a scant cup of vinegar. 

CANNED PEACHES. — Over ripe peaches are not so good 
as others for canning purposes, and tin cans are best to can in, 
although I have as good results with glass cans. Pare, halve and 



61 

remove seeds if freestones ; if clings, pare and leave whole. Cook- 
in a thick vessel until done, but not mushy. A pint of water to 
three quarts of peaches are required to cook them, and always use 
cold water. Fill cans full and seal while hot. If glass cans are 
used, wrap paper around them to insure darkness. Keep in a cool 
place. 

FRESH PEACHES. — Choose large, fresh, ripe and juicv 
peaches, pare and cut them in several pieces ; sprinkle with gran- 
ulated sugar, place in a freezer and half freeze them. It will re- 
quire an hour or more. Do not take from the freezer until ready 
to serve ; sprinkle a little more sugar over them and serve with 
rich sweet cream and a slice of good cake. Canned peaches may 
be served in the same way. 

PEACH CREAM. — Pare and stone one quart of very soft 
peaches. Add to them one pound of sugar and mash thoroughly. 
When ready to freeze, add two quarts of rich cream. Whevi 
frozen, the peach cream will fill a four-quart dish. 

PEACH PIE NO. I. — Line a piepan with good paste. Pare, 
halve and seed peaches enough to fill the pan full. Thoroughly 
mix one cupful sugar, one tablespoonful flour and sprinkle over 
the peaches. Fill the pan with thick sweet cream and bake thirty 
minutes in a moderate oven. The well-beaten whites of two eggs 
sweetened may be spread over the peaches instead of using the 
cream, if one wishes. 

PEACH PIE NO. 2. — Line a piepan with good paste. Pare, 
halve and seed peaches enought to fill the pan full, packed closely 
together. One cupful of sugar, one tablespoonful flour sprinkled 
over the peaches ; add one-half teacupful of water, cover with 
paste and bake thirty minutes in a good oven. Good either hot or 
cold, and, of course, cream improves it greatly. 

PEACH SHORT-CAKE.— One pint of flour, one salt- 
spoonful of salt, one teaspoonful baking powder and two table- 
spoonfuls sugar passed through a sieve ; mix with four table- 



62 

spoonfuls of butter. Wet with about a teacupful good, rich, sweet 
milk, roll twice as thick as pie crust, place in a pie tin, spread 
butter over the top, roll the remainder of the dough and place on 
top, bake until done, but not crusty ; slip a knife between the 
layers and remove the top one to a plate, spread thickly with 
peaches that have been pared, sliced and sweetened ; place the 
lower layer of cake on top and spread the top of it with peaches 
also. Serve with sugar and cream, or a prepared milk or butter 
sauce. This is better eaten warm. 

PEACH COBBLER.— To ojo-e pint of sour cream add lard 
or butter the size of a hen's egg, one teaspoonful soda, a pinch of 
salt and flour enough to make a rather stiff dough. Roll out thin 
and line a bakepan. Pare and quarter ripe peaches, place a layer 
in the pan and sprinkle with sugar and bits of butter, then a layer 
of peaches, then sugar and butter, then a layer of peaches, then 
sugar and butter, until the pan is full. Cover with a layer ot 
dough. Cut a hole in the middle and pour in one and one-half 
] lints of water. Serve with cream or sweetened milk. Other fruit 
cobblers are also good made as above. 

PEACH SAUCE. — Place peach juice in a small pan, add an 
equal volume of water ; boil ten minutes and strain. 

SWEET PICKLED PEACHES.— Clingstone peaches are 
best, but freestone peaches are good also for pickling and pre- 
serving. Eight pounds of fruit, four pounds of sugar, one quart 
cider vinegar, two ounces stick cinnamon, two ounces whole 
cloves. Boil sugar and vinegar with the cinnamon for five min- 
utes, put in the pared peaches few at a time, with one or two 
cloves stuck in each peach. When done enough to prick easily 
with a fork, take out in a jar and put others in to cook until all 
have been cooked. Boil syrup down to one-half original quantity 
and pour over peaches. Seal while hot. 

PRESERVED PEACHES.— Pare ripe but not soft peaches, 
and weigh an equal quantity of sugar as peaches ; put together in 
an earthen pan over night. In morning, pour off the syrup and 



63 

boil a few minutes. Set the kettle back and remove the scum, 
then place over the fire. Put peaches in when the syrup boils. 
Boil slowly three-quarters of an hour ; take out peaches and place 
in jars. Boil syrup a quarter hour longer and pour over peaches. 
Seal, or tie thick paper over and set in a cool place. 

BROILED SAUSAGES. — Seperate them, prick them, split 
them in two lengthwise and broil them on a gridiron. 

BUTTER SAUCE. — One teaspoonful of flour, four ounces 
of fresh butter, three teaspoonfuls of boiling water, a teaspoonful 
of lemon juice, a speck of cayenne and a tablespoonful of chopped 
parsley. Work the flour and butter to a cream and add gradually 
the boiling water. Stir constantly until it comes to a boil, but do 
not let it boil. Take from the fire, add lemon jviice, cayenne, pars- 
ley and serve. 

FRITTER BATTER— One pint of flour, half a pint of milk, 
one tablespoonful of salt, a few drops of the essence of lemon anvd 
two eggs. Beat the eggs light, add the milk, salt and lemon. Pour 
half this mixture on the flour and when beaten smooth and light 
add the remainder of the mixture and the oil. Have ready some 
hot fat, drop in a large spoonful and fry a light brown, This bat- 
ter is good for all kinds of fritters. 

GRILLED FOWL.— Cut the remains of cold fowl into 
pieces, season them with pepper and salt, squeeze over them the 
juice of iia1f a lemon, and let tliem stand three-quarters of an hottr. 
Dip them into melted butter and then into bread crumbs, with a 
very little grated lemon peel. Put them on a gridiron and broil 
over a clear fire. When fried instead of broiled, use the yolk of 
an esrs: well beaten instead of the melted butter. 



-Cr>& 



MACARONI WITH CHEESE.— Break and wash twelve 
sticks of macaroni. Put it into a sauce pan with two quarts of 
boiling water and a tablespoonful of salt, and boil rapidly for 
twenty minutes. Drain, mix with it one-half pint of cream sauce, 
and turn into a buttered dish. Sprinkle half a cupful of the 



64 

grated cheese over the top, and dust with fine bread crumbs. Put 
small pieces of butter here and there over the top and place in the 
oven to brown. It will take about twenty minutes. 

CHICKEN FRITTERS.— One cup of chicken stock, one 
tablespoonful of flour, one tablespoonful of butter, half a tea- 
spoonful of salt, one saltspoonful of celery salt, one cup cold, 
finely chopped chicken, a little pepper and a teaspoonful of lemon 
juice. Melt the butter in a saucepan and when hot add the flour 
and cook till smooth, but not brown, gradually add the stock, and 
when smooth and thick add seasoning. Mix the sauce and chicken 
thoroughly. Butter a small, shallow dish, put the chicken mixture 
into it, and place on the ice. When hard, cut into two-inch 
pieces, dip quickly into batter and fry in deep, hot fat. 

HOW TO BOIL POTATOES.— New potatoes are made 
watery by being laid in cold water, but in the winter and spring 
they should be peeled and laid in cold water an hour or two before 
they are cooked. Put them into boiling water with salt in it, and 
allow thirty or forty minutes for boiling, according to size. Have 
the potatoes of uniform size, otherwise the small ones will be done 
before the larger ones are cooked. When they are done through, 
pour off every drop of water and take the kettle to the door or 
window and shake them. Shaking them in the open air makes 
them mealy. Set the kettle on the back of the stove, cover them 
up with a clean towel, and let them stand while you are dishing 
the dinner. Take them up with a spoon and serve smoking hot. 
There is no vegetable that gains more by being prepared with due 
attention than the potato. The difference between a soggy, water 
soaked potato and one that is properly cooked is greater than 
many cooks realize. 

WHITE CAKE.— Whites of four eggs, one and one- 
half cups of sugar, one-half cup of butter, three cups of flour, three 
tablespoonfuls of baking powder, one cup of milk, and lemon or 
vanilla extract to flavor. For marble cake, add three tablespoon- 
fuls grated chocolate to one-half the batter. 

GOOD CANDY.— To make real "French creams," take the 



65 

white of one egg, one teaspoonfui of sweet cream and a table- 
spoonful of water, stir together, but do not beat, stir in pulver- 
ized or confectioner's sugar until thick enough to knead with the 
fingers, flavor with lemon, vanilla, or as liked ; knead on a clean 
board, then roll in little balls and lay on a plate to harden. Will 
be ready to eat next day. By dipping in melted chocolate, nice 
chocolate creams are made ; or the balls may be pressed into dates 
from which the stones have been removed, or between the halves 
of walnuts. 

SOUR MILK DOUGHNUTS.— For sour milk doughnuts 
take one coffeecupful of sugar, one of sour milk, two eggs, butter 
the size of an English walnut, one teaspoonfui of soda and a little 
salt, flour enough to make a very soft dough. 

SMOKED SALMON OR HALIBUT.— Wash and lay in 
a pan of cold water over night, with the flesh side down ; wipe dry 
and broil over a moderate fire for ten minutes. Either of these 
makes a nice relish for lunch, with no cooking. 

CLAM SOUP. — Chop fine a pint of round clams ; put in slew 
pan with a pint of water, and when it boils add the same amount 
(^f milk and boil up fi.gain ; season with butter, pepper and salt, and 
two crackers rolled fine are put in when the soup is dished. 

WELSH RAREBIT.— Grate or break into small pieces 
quarter-c[ound of cheese (medium aged "Young America" the 
best). Put this in warm stew pan, containing a pinch of butter; 
add half a wine glass of ale and a little salt ; keep stirring over 
brisk fire until cheese is reduced to a thick sauce. Pour over slice 
of toast on hot plate. 

BRENTFORD ROLLS.— Two pounds of flour, 2 ounces of 
powdered sugar, a quarter-pound of butter, 2 eggs, i gill of yeast, 
milk enough to form a dough, salt to taste. Rub the flour, butter 
and sugar together, beat the eggs and add with the other in- 
gredients. When light, mould the dough out in rolls, let thern 
rise again, and bake them on tins. 



66 

INDIAN PUDDING. — Pour enough boiling water on two 
cups of Indian meal to wet, add one-half cup of butter, one cup 
of sugar, a pinch of salt, two cups of milk, one-half cup of mo- 
lasses and one cup of seed raisins. Flavor with cinnamon and 
nutmegs. Bake three hours and serve with cream. 

NASTURTIUM SANDWICH.— You have a surprise in 
store in the way of a dainty and appetizing relish. Take two 
circular pieces of bread and butter and lay a nasturtium leaf be- 
tween them, first sprinkling it with a little salt. A spoonful of 
salad dressing will give variety when you want a change. The 
leaves are often used in salads, and the seeds or fruit added to 
pickles to give them pungency. 

LETTUCE SANDWICHES.— Lay white, crisp lettuce 
leaves between slices of bread thickly spread with mayonnaise 
dressing, letting the leaves come beyond the slices. Press gently 
together and trim the leaves with sharp scissors to make 
them even on all sides. 

Water cress may be used in the same way, first removing the 
stems and chopping the leaves fine. 

CELERY SANDWICHES.— Take two hard-boiled eggs, 
remove the shells and rub through a coarse sieve. Add a small 
cupful of finely-chopped celery and enough mayonnaise dressing 
to season properly. Spread on buttered bread. 

A unique way of serving olives at teas and receptions is to 
cut the meat from the stones of half a dozen queen olives ; chop 
fine, add a scant teaspoonful of dressing, mix and spread on 
buttered bread. 

Grated cheese mixed with dressing and made into sandwiches 
is a favorite accompaniment for salads. 

For a Sunday night lunch the masculines especially will ap- 
preciate a hot cheese sandwich. 

Prepare circular pieces of bread and spread with a thick layer 
of grated cheese. Sprinkle with salt and pepper; press circles 



67 

together and fry brown on each side in equal parts of hot butter 
and lard. 

English walnut meats chopped fine, salted and mixed with 
cream cheese to make a paste, make delicious sandwiches. 

STUFFED POTATOES.— Bake the potatoes, cut off a sec- 
tion from the large end and scoop out the interior ; mix it with 
butter, pepper and salt, and a little cream and return it to the 
potato, letting a little puff over the top. Set them 
in the oven for few moments, with a little bit of butter on each 
top, and reheat them thoroughly and brown. 

CORN MEAL MUFFINS.— Two cups of Indian meal, two 
cups of flour, one heaping tablespoonful of sugar, two eggs, one 
heaping tablespoonful of butter, two teaspoonfuls of baking pow- 
der, sweet milk to make thin batter. Bake in gem irons. 

TOMATO TILAU.— Peel and slice ripe tomatoes and ar- 
range in a baking dish with thin layers of uncooked rice. Season 
each layer with salt, butter and cayenne pepper ; cover closely and 
bake in moderate oven two or three hours. Serve hot, as a 
vegetable. 

MOLASSES COOKIES.— One egg, two-thirds cup of mo- 
lasses filled up with white sugar, two-thirds cup of lard, one cup 
buttermilk, one heaping teaspoon of soda, a little salt ; mix soft 
roll quite thick, bake quickly. They will keep a while if kept in a 
jar covered. 

TOMATO TOAST.— Stew fresh tomatoes and pass through 
a colander. Have ready in a dish that will bear heat, some split 
crackers or toast well buttered (brown bread is good for this pur- 
pose), pour over the tomatoes, seasoning to taste, and stew gently 
for ten minutes. 

PICKLED x\PPLES. — Sweet apples, pared and cored, and 
stewed gently with vinegar and sugar, spiced with cinnamon and 
cloves, make a fine relish which may be used immediately or kept 



68 

indefinately, as one likes. Two pounds of sugar to a quart of 
vinegar will be sufficient for half a peck of apples. 

A LIGHT BOILED PUDDING.— Take one-quarter pound 
each of bread-crumbs, flour, suet, and sultanas, two ounces sugar, 
and one egg beaten. Mix together, tie up in a cloth, and boil one 
and one half hours. 

BANANA PUDDING.— Take four bananas, skin them and 
rub through a sieve, or mash them w'ith a spoon, beat up three 
eggs, and mix with them also two desertspoonfuls of white sugar. 
Boil three-quarters of a pint of milk, and gradually stir into the 
mixture, turn into a pie-dish, and bake very slowly until the pud- 
ding is set. 

GRANDMOTHER'S PUDDING.— Take one-fourth pounri 
each of sultana raisins, sugar, bread-crumbs, and chopped suet, 
2 ounces flour, and i ounce candied peel, cut in strips. ♦Make 
these ingredients into a stiff batter, with 2 eggs beaten with one- 
half pint milk, turn into a greased mould, cover with greased 
paper and steam 2 hours. 

GI'NGER CAKE. — Take one-half pound white sugar and one 
quarter pound butter, stir them together till creamy, then add three 
eggs separately, beat well together, stir in one tablespoonful 
ground ginger and about one-half pound flour, turn into a flat tin 
well greased and bake ; use less ginger if you do not wish it very 
hot. 

POTATO CHEESE CAKES— Take 2 good sized cold pota- 
toes, mash them, and mix with 2 ounces butter melted, 3 or 4 
bunces of sugar, 2 ounces currants washed and dried, the juice 
of I lemon, and the peel grated or chopped, also 3 eggs well beaten. 
Line the patty tins with pastry, and three parts fill with potato 
mixture. They will pn.ff up in the oven, and should be baked a 
pale brown. 

A VEGETARIAN SOUP— Take i pound potatoes, 3 onions, 
2 carrots, i turnip, i head of celery; peel and cut in slices after 



69 

washing them, place in a saucepan with i| ounces dripping or 
butter, and stir over fire 5 minutes, then add 3 pints water. Boil 
together i hour, rub through a sieve, return to the saucepan to 
make hot, and season with salt to taste. A little milk added is an 
improvement. 

PRESSED BEEF. — A good supper dish is pressed beef. 
You can make it yourself by boiling part of the brisket of beef — 
about 3 or 4 pounds — for a long time, allow ^ hour to every 
pound, and ^ hour over. Some spices, carrots and onions should 
be boiled in the water with it ; and, when done, the bones are 
slipped out, the meat is pressed between two dishes with heavy 
weights on top. It should remain till next morning, and then is 
trimmed and garnished for table. 

SPICED BEEF. — To spice beef, make a brine in the follow- 
ing manner : Take one-half pound each of common salt, and 
coarse moist sugar, one-half ounce saltpetre, one-half ounce each 
of allspice and peppercorns, one-fourth ounce cloves, and three 
or four bay leaves. Pound the spice so as to crack into coarse 
powder and break up the bay leaves ; put all these ingredients into 
a pini of cold water, and boil together 8 minutes. When quite 
cold pour over the beef, and rub it in a little, turn it every day, and 
in a fortnight it is ready for cooking. This quantity of brine is suf- 
ficient for a joint weighing 10 or 12 pounds. 

TO BOIL A HAM OR TONGUE.— Put it in cold water to 
soak over night ; if very dry the water should be changed once or 
twice during the soaking. Place in a saucepan with tepid water 
(I prefer this to cold), bring gradually to the boiling point, and 
after this simmer gently for about twenty minutes to every pound. 
An onion stuck with cloves and a bunch of sweet herbs in the 
water will improve the flavor. When done, leave in the 
water till cold, take up, skin the ham, and cover with raspings, 
decorate with a paper frill round the knuckle. Fresh meat should 
always be placed in boiling water, but salt meat in cold or tepid 
to draw out the salt and soften the outside. 



70 

BAKED RABBIT CURRY.— Cut a rabbit into small pieces 
and fry a nice brown in butter or dripping, take them out, and fry 
also two onions cut in rings, put these into a jar or deep pan with 
a tablespoonful curry powder, an apple chopped finely, three or 
four cardamon seeds, a teasponful of salt, and a good three ounces 
butter; no water is required. Then cover the jar closely, and put 
in a moderate oven. Next day it may be baked again another 
hour, and will then be found very savory. If so large a quantity 
of butter cannot be spared a little water must be allowed, but the 
curry will not be so good. Wash one-quarter pound of rice, throw 
into the boiling water, and boil quickly for twenty minutes, strain 
m a colander, and run a tap of cold water through it to seperate 
the grains, then place in a cool oven to warm, and serve in a hot 
vegetable dish. 

APPLE SWEET IN STRIPES.— The ingredients for this 
very pretty and wholesome dessert are one pound apples, weighed 
after peeling and coring, one-half ounce gelatine, one pint water, 
three ounces sugar, two tablespoonfuls lemon juice, the peel of 
one-half lemon, cochineal, one-half gill cream. Method: Stew 
the apples with the peel, juice of lemon, and sugar in three- 
fourths pint of water, until tender. Dissolve the gelatine in the 
one-quarter pint of water, rub the apples through a sieve, mix 
with the dissolved gelatine, divide this mixture in three parts, 
color one part pink with the cochineal, another white with the 
cream, and leave the remaining part its natural color. Set this 
latter in a mold which has been dipped in cold water; upon this 
place the pink mixture ; when this is set the white part goes on 
top — ^or the colors might be reversed, according to taste. I need 
hardly say the cream must be stirred into the apple while it is hot 
or it would curdle, and each part must be quite cold and stiff be- 
fore the other part is introduced. When turned out it will, of 
course, be in three stripes. 

POTATO SOUP.— Peel and cut into slices one pound pota- 
toes, two onions, and two sticks of celery ; place them in a sauce- 
pan with one ounce of butter, and let them stew with the lid on 



71 

three minutes, but they must not be brown. Now add one-half 
pint milk and nearly three-fourths pint water, and let it simmer 
gently about half an hour, or until the potatoes are tender. Rub 
through the sieve, add a little seasoning, and, if possible, a spoon- 
ful of cream, and the soup is ready. A very cheap and good soup. 

CHUTNEY SAUCE.— This is an Indian (Bengal) recipe, 
and probably the best. Peel and core about four pounds of sour 
apples, and stew them in a pint of vinegar, peel one-quarter 
pound of onions and one-quarter pound garlic, and chop them 
finely ; mix these ingredients together with one pound raisins 
stoned and chopped, one pound moist sugar, one-quarter pound 
powdered ginger, one-half pound mustard seed, 2 ounces chillies, 
and two ounces salt, boil together with another pint of vinegar 
for three-quarters of an hour, bottle for use. 

MOCK PIGEON PIE.— First make the pastry in this man- 
ner: Put one pound of flour on the board, make a hole in the 
middle, into which place one half pound butter, the yolk of an egg 
and a pinch of salt; work together until it is thoroughly mixed 
and of the consistency of fine bread-crumbs. Now pour in by 
degrees nearly one-half pint water, and make into a rather stiff 
paste, roll up in a cloth, and set aside till required. Cut up about 
one pound loin pork in thin slices, removing all bone ; season with 
pepper, salt, a little chopped sage, thyme and onion; place on a 
dish. Parboil for ten minutes one-half pound streaky bacon, and 
cut into slices, which place with the pork; lastly peel, core, and 
cut in thick slices about six apples. Take rather more than half 
the pastry, roll it about one-quarter inch in thickness, and line in 
oblong tin mould, letting the paste come up a little above the edge. 
In this arrange a layer of bacon slices, then a layer of apples, then 
a layer of pork, and so on till the mould is full. Roll out rest of 
pastry for the lid ; wet the edges, paste it on, pinch the edges to- 
gether, trim them neatly, and snip with the scissors to make a frill. 
Cut out some pastry leaves with which to ornament the top pie, 
brush over with beaten egg, lay on the leaves, make a small hole 
in center and bake one and one-half hours. When done turn 



72 

out of tin, and set aside to cool ; it is, however, sometimes eaten 
hot. 

FRUIT PASTRY.— A substitute for pie which will delight 
the dyspeptic, and which children may eat freely for breakfast, 
dinner or tea, is made as follows : Take your favorite cereal, 
whatever they may be — rolled oats, crushed wheat, gluten, cerea- 
line or arrow root, put a very thin layer in a buttered pudding dish, 
and over this a thin layer of any favorite fruit. Fill up with 
alternate layers and bake in a moderate oven for a full hour. Eat 
cold with sugar and cream. 

BUTTER SCOTCH— Is simply brown sugar and butter 
melted together, flavored with extract of lemon, cooked to the 
"crack," and finished as taffy. 

TAFFY CANDY. — To four pounds of white sugar add one 
quart of water, place over a clear fire, stir till the sugar is dis- 
solved, and boil it to the "crack;" when the sugar is at the "ball" 
add half pound of good, sweet butter, cut in pieces, stir until the 
butter is melted and thoroughly incorporated in it. Flavor with 
extract of vanilla or lemon, and, when cooked to the "crack," 
pour it upon a butered marjjle slalx and, when cool enough, cut 
it into squares or tablets. 

CREAM TAFFY.— Another very fine and rich taffy is made 
by boiling milk, or part water and part cream, instead of all water, 
using granulated sugar, and flavoring highly with extract of 
vanilla or lemon, the proportions of ingredients being the same 
as the foregoing recipe. These taffies may be flavored with 
chocolate, coffee, ginger, rose, or any fruit juice, and may also 
be made of maple or light browm sugar, according to the taste of 
the maker. The original "taffy," or "taffle," is of English origin, 
and was invented by a lady of the little town of Everton. The 
lady sent a sample to the Queen at Windsor, who immediately 
adopted it as the confection best suited for the nursery. This 
soon becoming known, all the ladies of the land immediately 
wanted it for similar purposes, and the lady inventor was over- 



73 

whelmed with orders for it, and soon acquired a handsome com- 
petence from the sale. Taffy remains to this day the most popu- 
lar English confection. The manner of its preparation is as 
follows : Put half a pound of the best of sweet, fresh butter into 
a bright clean copper pan, place it upon a moderate fire, and, as 
soon as melted, add and stir in with a wooden spatula two pounds 
of brown sugar, flavor it with the grated yellow rind of a fresh 
lemon and a pinch or two of powdered ginger, stir all constantly, 
but gently, until it is boiled to the "crack," then pour it upon a 
buttered marble slab, and, when sufifiiciently cool, cut it into 
squares, diamonds, or tablets. Four ounces of sweet almonds, 
blanched and cut into fillets, and then thoroughly dried in the 
stove or oven, may be added to the above, thus forming a very de- 
licious kind of nougat. 

TO PREVENT CANDIES FROM BECOMING STICKY. 
— All boiled candies are liable to become sticky if exposed to the 
action of the air. They should be kept in closely covered jars or 
boxes. The best plan, however, that we know of to prevent 
candies, such as taffies, peanut bar, walnut bar, clear candies, nou- 
gat, and all similar goods, from becoming sticky, which is caused 
by their absorbing the moisture of the atmoshere, is that which 
we have always adopted when we desire to keep such articles for 
any length of time, and one that has always proved satisfactory : 
When the candies are first made, and cut into bars or pieces, var- 
nish or cover each bar or article by means of a soft brush with a 
thin alcoholic solution of gum benzoin. 

MOCK SPONGE CAKE.— One cupful of bread sponge, one 
cupful of sugar, two eggs, one-half cupful of butter and one cup- 
ful of milk. Add any flavoring to suit the taste, and if fancied, 
a cupful or raisins or currants. It will take about three cupfuls 
of flour, just to make a thick batter. Put it in a long tin and let 
it rise two hours, or until bubbles cover the top and the pan is 
nearly full. Bake in a moderate oven nearly an hour. 

SMALL CUP PUDDINGS.— Cream two ounces, butter, 
mix with it two ounces flour; then stir into it one-half pint of 
milk. Bake in greased cups. 



74 



HOME HINTS. 

Oxalic acid is the best liquid for cleaning brass. 

Cover the hands with paper bags while blacking the stove. 

Pare fruit with a silver or plated knife, if you would not 
stain your fingers. 

A pinch of soda added to stewed sour fruit makes less sugar 
necessary in sweetening. 

Let potatoes lie in cold water an hour before cooking, if you 
want them white and mealy. 

Gilt frames shold be washed with rain-water with a little 
flower of sulphur dissolved in it. 

Dust covered furniture with a new soft paint brush which 
will clean out the deepest crevices. 

Blankets and furs sprinkled with borax and done up air- 
tight, v/ill keep free from moths. 

Diluted nitre applied with a feather will remove stains from 
mahogany, rosewood or walnut. 

A few drops of essential oil of lavender on cotton-wool 
quickly rids a bed of troublesome insects. 

Use powdered borax in the water when washing red table- 
linen. Use very little soap and rinse well. 

Clean leather satchels with a sponge dipped in warm water 
in which a little oxalic acid has been dissolved. 

Salt extracts the juices from the meat in cooking. Steaks 
ought not to, therefore, to be salted until they have been broiled. 

Stair rods should be cleaned with a soft woolen cloth dipped 
in water, and then finely sifted ashes. Then rub them with a dry 
flannel until they shine. 

Powdered borax and soap is the best thing for cleaninng 
copper kettles. Wet a course cloth in hot water, soap it well, and 
sprinkle over it the powdered borax. 

To keep jellies from moulding cover with pulverized sugar to 



75 

a depth of a quarter of an inch ; they will keep for years. 

For starching muslins, ginghams and callicoes, dissolve a 
piece of alum the size of a hickory nut for every pint of starch. 
This will keep the colors bright for a long time. 

Icing for cakes may be prevented from cracking when being 
cut by adding one teaspoonful of sweet cream to each unbeaten 
e^g; beat all together and add sugar until as stifif as can be 
stirred. 

A pleasant perfume and moth preventative is made of cloves, 
caraway seeds, nutmeg, mace, cinnamon and Tonquin beans, of 
each one ounce. Add as much Florentine orris root as will equal 
the other ingredients. Put together, grind all to a powder and 
put in little bags among your clothes. 



76 



SOME THINGS WORTH KNOWING. 

A whisk broom is the best clothes sprinkler and the water 
should be hot. 

If irons be rough and sticky, rub them on a fine salt sprinkled 
on a board. •' 

A spoonful of vinegar put into the water in which meats or 
fowds are boiled makes them tender. 

The rubber rings of preserve jars will recover their elasticity 
if soaked for awhile in weak ammonia water. 

To keep a closet or pantry dry and sweet, place a box of 
lime upon one of the shelves. It will absorb all dampness. 

Flannel that has grown yellow by repeated washings will ,• 
whiten considerably if left out of doors on a cold night. 

To clean a brown porcelain kettle boil potatoes with the jack- , 
ets on in it. The porcelain will be rendered nearly as white as > 
new. 

For an obstinate cough associated with a cold, equal parts of 
syrup of squills, sweet spirits of nitre and paragoric is an excel- 
lent remedv. 



77 



USEFUL ARTICLES. 

FIRE-PROOF PAINT.— To i gallon of paint add 4 ounces 
of sulphuric acid. 

ARTIFICIAL GOLD. — Zinc i part, copper 7 parts, virgin 
platina 16 parts. Melt in a crucible with powdered charcoal till 
the whole forms a mass and is thoroughly mixed. 

No 2. — Zinc I ounce, pure copper 5 ounces. Melt in a cru- 
cible. 

No. 3. — Block tin i part, zinc i part, copper 3 parts. Put into 
a covered crucible and melt with charcoal. 

IMITATION SILVER.— Metallic bismuth 4 ounces, re- 
fined nickel 22 ounces. Melt and cool 3 times ; at the third melt- 
ing add 4 ounces of pure silver. 

SILVER PLATING.— Dissolve 2 ounces of nitrate of silver 
in crystal in 24 ounces of soft water — then dissolve in water 4 
ounces of cyanide of potash, and pour in. Shake well together 
and let the whole mixture stand until it becomes clear. Take 
some -i ounce vials, fill then half full of fine whiting, or paris 
white. It is now ready for use. This will sell readily for 15 cenLs 
a vial and will cost about 3 cents a vial. 

Another good plating. Take i ounce of hypersulphate of 
soda, 2 ounces of cyanide of potash and 4 ounces of precipitated 
silver. Put all into a gallon of water, add a little whiting. Apply 
with a soft rag. Shake well before using. 

SILVER.— Melt 2 pounds of pure copper with i| ounces of 
tin. This resembles Sterling silver. 

POLISPIING POWDER.— For gold, silver, brass, glass, tin 



78 

and other materials : 4 pounds of best quality of whiting, ^ pound 
of cream tartar, 3 ounces of calcined magnesia. Mix thoroughly. 
Moisten a piece of canton flannel or a shamois skin with alcohol 
or water and rub on the polish with it, then take the polish dry to 
finish with, 

GOLD PLATING.— Digest a small fragment of gold with 
about ten times its weight in mercury until it is dissolved. Shake 
the amalgam together in a bottle. Clean the article to be plated 
thoroughly, then coat them carefully with the amalgam. Place 
them on an iron tray heated to a red heat for a few minutes. The 
mercury goes up in fumes leaving a plating. The work should be 
done in a place where the poison fumes of the mercury can 
escape. 

ROSE WATER.— Altar of Roses 25 drops, rub in with it 
I ounce of white sugar and 4 drachms of carbonate of magnesia ; 
add gradually i gallon of water and 4 ounces of proof spirits. 

COLOGNE WATER.— Alcohol i pint, oil of lavendar i 
drachm, oil of cloves 8 drops oil of beragamuth i drachm, oil of 
cinnamon 8 drops, oil of lemon 2 drachms, tincture of myrrh 50 
drops, oil of sonmary 2 drachms. 

SOLID PERFUME. — One-quarter ounce oil of lavender 
flowers, 2 ounces oil of lemon grass, ^ ounce oil of cloves. Mix 
well together. Melt 4 quarts paraffine and pour in the oils while 
hot, stirring all the time. This makes, when cool, a clear solid 
perfume. Put into a trunk and it will perfume every article in it. 
Rub a little on the handkerchief. 

SMELLING SALTS. — Spirits of ammonia 15 minims, sal 
tartar 3 drachms, oil of neroli 5 minims, muriate of ammonia, 
granulated, 6 drachms, oil of lavender flowers 5 minims, oil of 
rose 3 minims. Put into the pungent a small piece of sponge, 
filling about one-quarter of the space, and pour on the oils, then 
put in the mixed salts and then pour in the ammonia, and close 
the bottle. 



79 

TO REMOVE FLESH WORMS OR BLACK HEADS.— 
Squeeze them out, then wash thoroughly with hot water and rui) 
with a course towel, then apply a little of the following prepara- 
tion : White hrandy 2 ounces, cologne i ounce, liquor of potassa 
I ounce. Be careful to wash the face clean. 

FOR FRECKLES. — Take grated horseradish and put into 
very sour milk. Let it stand 6 hours, then wash the face night 
and morning. 

TO REMOVE WRINKLES.— Sulphate of alumine 36 
grains, pure water i pint. Mix, and bathe the face three times 
a day. 

TO SOFTEN THE SKIN.— Use Indian meal on the face 
and hands, rubbed on as you would soap ; first soap the hands and 
face with good toilet soap. 

TO REMOVE STAINS FROM THE HANDS.— Dampen 
the hands, then rub them with tartaric acid and wash and wipe 
dry. Raw potatoes rubbed on will take off vegetable stains. 

OFFENSIVE FEET.— Bathe them every night in a strong 
solution of borax or a weak solution of permanganate of potash, 
or put 20 grains of salt to 8 ounces of water. 

EXCESSIVE PRESPIRATION OF FEET OR HANDS. 
— Oil of lemon 2 parts, French chalk 50 parts, starch 200 parts, 
carbolic acid i part, burnt alum 4 parts. Make a fine powder and 
apply to hands or feet. 

BALDNESS OR FALLING OUT OF HAIR.— Take 3 
tablespoonfuls of fine sulphur and put it into i quart of rain- 
water, shake thoroughly several times a day for a week and keep 
in a dark cool place. Drain off the water and put in a table- 
spoonful of salt. Use this as a wash three times a week. Rub 
the scalp well with the fingers. 

AN EXCELLENT SOAP FOR THE HEAD.— Take j 



80 

quart soft water, i bar castile soap. Slice the soap thin and put 
into the water, put in one teaspoonful of baking soda, boil until 
the mixture is the consistency of thick jelly. This will clean the 
head of dandruff and dirt. After using put a little white vaseline 
on the hair. 

TO SOFTEN HANDS AND CURE CHAPS.— One cup of 
bay rum, 3 tablespoonfuls of quince seed. Soak over night and in 
the morning add ^ ounce Lubin's rose water, ^ ounce benzoin, J 
ounce of glycerine, and yoke of i egg. This recipe sold for a 
long time at $6.00. 

TO WHITEN THE FACE.— Beat the whites of 4 eggs to 
a stiff frost and put in the juice of 2 lemons. Put in a stone jar, 
let it cook slowly for several hours. Use this as a wash and it 
will remove all the fine dirt and grease that sticks to the skin and 
makes the complexion dark or sallow. 

Another good lotion : Mix one tablespoonful of pure tar 
with a pint of best olive oil in a tin cup, set in boiling water and 
stir until very thick. Annoint the face with this on retiring and 
wash off carefully in the morning with the soap and soda prep- 
aration mentioned above. This is absolutely harmless and will 
greatly aid the complexion and help to keep off blackheads. 

WHITE FACE POWDER.— Finest corn starch i ounce, 
j.nre oxide of zinc 3 ounces. Mix thoroughly and sift through 
fine bolting silk. Reject all that remains in the silk. Sift a second 
time, then perfume with 3 drops oil of rose. 

LIQUID WHITENER.— Pure oxide ^ ounce, glycerine ^ 
drachm, rosewater 2 ounces, essence of roses 7 drops. This is a 
harmless skin whitener. 

TOOTH POWDER.— Four ounces prepared chalk, 4 ounces 
powdered orris root, i ounce pulverized sugar, i ounce castile soap 
made fine as powder. Mix well together, flavor with a few drops 
of wintergreen mixed well into the powder. Shake until all is of 



81 

an equal powdered lightness. This will whiten and preserve the 
teeth. 

TO PREVENT DANDRUFF.— Water i6 ounces, carbonate 
of soda 2 drachms. Add yolk of 4 eggs well beaten. Use the 
soap referred to in this book made of water, casteel soap and 
soda. 

TO MAKE CURLY HAIR.— Olive oil i pound, oil of 
origanum i drachm, oil of rosemary i^ drachms. Mix well and 
bottle. Apply two or three times a week. 

TO REMOVE HAIR FROM FACE AND SHOULDERvS. 
— Spread equal parts of resin and pitch on a piece of thin leather, 
and apply. Let it remain about three minutes, then pull of¥ sud- 
denly and it brings the hair with it. 

TO SHARPEN KNIVES OR RAZORS.— Whet the razor 
strop with sweet oil, then sprinkle over it some flour of emery. 
This must be put on evenly over the entire surface. For knives, 
take vaseline and mix with it emery dust and put the mixture on 
smooth board or strap. 

GOOD SHAVING SOAP.— Good white soap, in fine shav- 
ings 6 pounds, soft water i-| pounds, soda 2 ounces, balm soap 
2 pounds. Melt carefully over a slow fire in an earthen vessel, 
then add oil of lavender 120 drops, oil of lemon 80 drops. Mix 
well and cut into cakes. 

TO CLEAN TEETH.— Cigar ashes mixed with castile soap 
and applied with a soft rag. 

TO PREVENT BAD BREATH.— Take 8 drops of concen- 
trated solution of chloride of soda in a glass of pure water before 
breakfast. Then rinse the mouth with some of the same material. 
Bad breath comes from the stomach or teeth, or both. 

TO MAKE CASTILE SOAP.— Olive oil 7 pounds, soda i^ 
pounds. First prepare your soda by putting it in a solution of 
powdered quick lime, then mix it with the oil and boil it. 



GLYCERINE SOAP.— Take toilet soap, slice and melt with 
gentle heat and add to i pound of soap i ounce of pure glycer- 
ine. When cool make into balls. 

EXTRA GOOD SOAP.— Cut 2 pounds castile soap into 
shavings and put into a tin pail with just enought hot water tj 
cover it. Place the pail into a kettle of boiling water and when 
melted stir thoroughly and add I pound honey, ^ pound almond 
oil, 5 pound powdered borax. Mix thoroughly, then add any per- 
fume wished. Turn into a dish to cool, then cut into squares. 

A SUPERIOR QUALITY OF SOAP.— White castile soap 
3 parts and olive oil soap and palm oil soap each one pound. Slice 
thin and put together in a vessel and boil, when all melted, mix 
thoroughly and perfume as wished, then cool and cut into bars. 

TO REMOVE COAL OIL STAINS.— Cover the spot with 
finely powdered chalk or corn meal ; cover with a paper and ruij 
v/ith a hot iron. 

COFFEE STAINS.— INIix the yolk of an egg with some 
warm water and use as a soap. A little alcohol will make this 
more effective. 

TO CLEAN WOOLEN GOODS.— Take 3 cents worth of 
carbonate of ammonia, pour onto this a pint of boiling water, 
cover till cool, then use it as a wash with a smooth cloth. 

BLEACHING FEATHERS.— First thoroughly wash with 
soap and water, transfer to a bath of bicromate of potash dib- 
solved in water, add a few drops of sulphuric acid. When white, 
remove from bath and they are ready for any dyes. 

CLEANI-NG GILT FRAMES.— Clean carefully, then wash 
with I ounce of soda beaten up with the whites of three eggs, 
repitition. Instead of "Will you enter in," say, "Will you enter ' 
Scraped places should be touched up with gold i)aint. 



* 



83 

TO BLEACH CLOTH.— One pound chloride of lime dis- 
solved and strained, put in 3 parts of water, thoroughly Avet the 
cloth, and leave it in the basin of lime water for 24 hours, then 
rinse it well. 

THE UNIVERSAL CLEANER.— Acqua ammonia 1 gal- 
lon, soft water 4 gallons, best white soap 2 pounds, saltpetre 4 
ounces. Shave the soap fine, add the water and boil until soap 
is dissolved. Let it p'et cold. Add the saltpetre, stirring until dis- 
solved. Strain. Let the suds settle, skim off the dry suds, add 
the ammonia and bottle and cork at once. This will clean all 
kinds of goods. Good for a shampoo ; take paint from a board ; 
remove grease from everything. Is death to bed bugs. For 
cleaning carpets use a stiff brush, for cloth use a sponge, apply- 
ing the cleaner to both sides of the cloth. To clean glass and sil- 
verware get a little whitening to put with it. 

TO CLEAN AND BRIGHTEN BLACK GOODS.— Dis- 
solve 2 ounces of castile soap shavings in a pint of boiling water. 
When cold add 2 ounces of ammonia, i ounce each of ether, alco- 
hol and glycerine, and a half gallon of clear cold water. Mix 
thoroughly and bottle and cork tightly. For men's clothes, dilute 
a small quantity in an equal amount of water and wash the cloth- 
ing with a sponge. Rub in the solution. If the grease is thick 
and been on some time do not dilute the mixture. When clean, 
lay a clean white cloth on the garment and press with a hot iron. 

REMOVE SCORCHED SPOT FROM LINEN.— One- 
half pint of vinegar, 2 ounces Fuller's earth, ^ ounce white soap. 
Slice 2 onions and extract the juice, boil all together and spread 
over the scorched place and leave it to dry, then wash the gar- 
ment. 

BLUEING FOR CLOTHES.— Take i ounce soft Prussian 
blue, powder it and place in a bottle with a quart of rainwater and 
add ^ ounce of oxalic acid. A teaspoonful of the mixture is 
enough for a large family washing. 

STOVE POLISH.— Take finely pulverized plumbago, put 



84 

into a box. Take a damp woolen rag, dip into the box and appiv 
to the stove. Then poHsh with a dry cloth. 

TO CLEAN BRUSHES.— Dissolve a piece of soda about 
the size of a walnut in a quart of water, clean the brush of the 
hair, then dip it bristles down into the basin of water. Do this 
several times and then wipe the back and handle and put the brush 
in the sun or near the stove to dry. Soap will make the bristles 
soft. 

FURNITURE POLISH.— Equal parts of sweet oil and vin- 
egar and a pint of finely powdered gum arable. Shake the bottle 
and apply with a rag. 

LIQUID STOVE POLISH.— ODORLESS.— One part 
bone black, i part pulverized graphite, 2 parts coperas. Mix 
with sufficient water to form a paste. 

TO PREVENT WINDOW GLASS FROM STEAMING. 
— Clean the glass occasionally with a cloth moistened with glycer- 
ine. Wipe so as to leave a trace of the glycerine on the glass. 

TO PREVENT TIN FROM RUSTING.— Rub the tin 
with lard and then common unslacked lime before putting them 
away. 

TO CLEAN GOLD CHAINS.— Let the article remain for 
some time in a solution of caustic potash. 

TO MAKE LACE CURTAINS FIRE PROOF.— Dip 
them in a solution of phosphate of ammonia and water. They 
will burn but not flame. 

TO CLEAN WALL PAPER.— One quart flour, 6 cents 
worth of ammonia and enough water to make a stiff dough. Then 
wipe the paper w^ith the dough, changing all the time so as to 
have a clean surface against the paper. 

FLY POISON. — Take | ounce of sugar and -|- ounce of 



85 

thoroughly ground black pepper. Make into a paste and set out 
for flies. 

TO SWEETEN BUTTER THAT IS RANCID.— Put 15 
drops of chloride of lime to i pint of cold water, wash the butter 
thoroughly, then wash over in pure cold water. 

MILK.— TO KEEP FROM GETTING SOUR.— Put i tea- 
spoonful of scraped horseradish into the pan of milk. 

FIRE KINDLERS. — To make them, take i pound resin an 1 
melt it, put in 2 pounds tallow ; when hot stir in fine sawdust to 
make a thick paste. While hot spread it out about i inch thick 
and wide on a board which has been sprinkled with fine saw- 
dust. Yet while warm take a thin edge and mark it off into inch 
squares. Grease the marking board to prevent sticking, 

TO MEND A CRACK IN A STONE.— Take finely sifted 
wood ashes, add the same quantity of pulverized clay, add a little 
salt, put in enough water to make a paste, then stop up the crack 
with it. 

TO MEND TINWARE.— Take a bottle and fill it two-thirds 
full of muriatic acid and put into it little bits of sheet zinc as long 
as it dissolves them, then put in a small piece of sal ammonia and 
fill up with water. Wet the place to be mended with the prep- 
aration, then put a piece of zinc wet with the solution over the 
hole and hold a lighted candle or spirit lamp under the place 
until it melts the solder on the tin. 

FROSTING FOR WINDOW PANES.— Dissolve Epsom 
salts in beer. Apply with a brush. 

WHITEWASH THAT WILL LAST.— Mix 1 pailful of 
lime and water ready for use, then take ^ pint of flour, pour on 
boiling water sufficient to thicken, then pour it while hot into the 
whitewash. Mix well and it is ready. 

CANDY. — Boil 3 lbs. common sugar and 1 pint water 



86 

over a slow fire for half an hour without skimming, then take 
it ofif, rub your hands with butter, then pull it as you would mo- 
lasses candy until it is white, then twist it and cut into strips. 
Another way : Take i pound white sugar, i cupful of water, 
^ teaspoonful of cream tartar, 2 teaspoonsful of vinegar, 2 tea- 
spoonsful of vanilla, butter the size of an egg. Boil until it hard- 
ens when dopped into water ; pour upon a buttered platter and 
when cold, pull. 

ICE CREAM. — Two quarts thick cream, i pound sugar, ^ 
ounce French gelatine, yolk 3 eggs. Take i quart of cream and 
the gelatine, set on the fire, stir, do not let it boil, melt, set off. 
Add the eggs and sugar stirred up with a little of the cream, 
stirring all the time. Set on fire, let it get hot. Set off, add the 
other quart of cream, stir, strain, freeze. Break your ice fine, use 
salt with the ice. Flavor after it is frozen. 

'No. 2. — One quart cream, i cup sugar, flavor to taste, then 
freeze. 

No. 3. — Heat the cream until scalding hot, melt the sugar in 
it, and when cold, add the flavoring. Freeze. 

STRAWBERRY ICE CREAM.— Sprinkle 2 cups of sugar 
over 2 quarts of strawberries, mash them and let stand for 30 
minutes. Squeeze the berries through cheese cloth, take out the 
pulp and pour on gradually about i pint of milk, mix it all 
until the pulp is separated from the seed, then squeeze again. 
Scald about 3 pints of cream and when cool add to the straw- 
berry juice, then freeze. 

COLD EGGNOG. — Beat two eggs well, add 2 tablespoonsful 
of sugar and beat again, add 2 tablespoonsful of wine or brandy 
and I cup cream or milk. Then put into freezer and turn till half 
frozen. 

CIDER. — One gallon cold water, add dark-brown sugar i 
pound, tartaric acid ^ ounce, yeast 3 tablespoonsful. Shake well 
together. 



87 

CEMENT FOR MENDING SHOES.— Take gutta percha 
cut in chloroform to proper consistency for use. 

GOOD SALEABLE CEMENT.-^Rubber i ounce, pack 
tightly in a bottle and cover it with bisulphate of carbon. Keep 
till the rubber dissolves. This .is an excellent cement to put 
patches on leather. 

CHINESE CEMENT.— For mending china, glass and fancy 
ornaments. Dissolve shellac in enough rectified spirits to make 
a liquid the consistency of molasses. Spread the fluid thinly on 
the parts to he stuck together. 

A CEMENT TO FASTEN RUBBER TO LEATHER.— 
Gutta percha 25 pounds, Venice turpentine 20 pounds, shellac 2 
pounds, caoutchouc -J pound, liquid storax 2^ pounds. Heat the 
turpentine, then add the gutta percha and shellac, when they dis- 
solve add the others. Stir well and do not burn. 

CEMENT TO MEND IRON, POTS AND PANS.— Take 
2 parts sulphur and i part (by weight) of fine black lead. Put 
the sulphur in an old iron pan, put on the fire until it begins to 
melt, then add the lead, stir well until all is mixed and melted, 
then pour out on an iron plate or smooth stone. When cool, 
break into small pieces. Place the compound onto a crack to be 
mended and solder with a hot iron. If there is a hole in the pot 
fill it with copper, then solder over it with the cement. 

A FINE VARNISH FOR LEATHER.— Spirit of wine f 
pint, vinegar 5 pints, gum senega! (in powder) ^ pound, loaf 
sugar 6 ounces, powdered galls 2 ounces, green copperas 4 ounces. 
Dissolve the gum and sugar in water, strain, and heat over a slow 
fire, but don't boil. Now put in the other ingredients, stir well 
for 10 minutes, set ofif and when nearly cool strain through 
flannel and bottle for use. Apply with a pencil brush. 

BOOT AND SHOE BLACKING.— Two ounces oil of vit- 
riol, 4 ounces tannus oil. Mix and let stand for two days, then 



88 

add 5 ounces of molasses and i pound ivory black. Stir well and 
put up for use. 

FURNITURE POLISH.— Shellac U pounds, naptha i gal- 
lon. When dissolved it is ready for use. 

TO KEEP FENCE POSTS FROM ROl TING.— Take 
boiled linseed oil and stir into it pulverized charcoal to the con- 
sistency of paint. Put a coat of this over the timber. 

TO COLOR BUTTER.— Take 2 large carrots, clean thor- 
oughly, then scrape off the yellow exterior leaving the white pith. 
Soak the yellow part in boiling milk for 15 minutes, strain boiling 
hot into the cream. This adds to the sweetness of the butter and 
is whoSesome. 

TO MAKE VELVET LOOK NEW.— Take a hot iron, put 
a wet cloth on it, lay the velvet on the cloth and brush with a 
brush or whisk broom. This will smooth it out and make it look 
new. 



89 



INK DEPARTMENT. 

BLUE WRITING FLUID.— Dissolve basic or soluble Prus- 
sian blue in pure water. 

BLACK INK. — One gallon rainwater, put into it brown 
sugar -} pound, powdered nutgalls f pound, gum arabic ^ pound, 
clean copperas ^r pound. Mix and shake occasionally for lo days 
and strain. It can be made quicker by putting in an iron kettle. 

COMMON INK.— To i gallon boiling soft water all f 
ounces extract logwood. Boil 2 minutes, remove from fire, stir 
in 48 grains of bicromate of potash and 8 grains prussiate of pot- 
ash. Forty gallons can be made at once. 

INDELIBLE INK TO MARK LINEN.— Nitrate of silver 
i^ ounces dissolved in 6 ounces of liquor ammonia fortis, archill 
I ounce, gum arabic ^ ounce. Mix thoroughly. 

CARMINE INK. — Pure carmine 12 grains, water of am- 
monia 3 ounces. Dissolve, then add 18 grains of powdered gum. 
I drachm of powdered drop lake may take the place of carmine 
as it is much cheaper. 

BLACK LNK. — Shellac 4 ounces, water i quart, borax 2 
ounces. Boil till dissolved and add 2 ounces of gum arabic dis- 
solved in a little hot water. Boil, add enough of a well triturated 
mixture of equal parts of indigo and lampblack to produce the 
proper color. After standing for several hours draw off in a bot- 
tle. 

Another recipe is : Extract of logwood 2 ounces, bichromate 
of potash I ounce. Mix in a half gallon of soft hot water. This 
ink will not be injured by freezing. 

BLUE INK. — Persian blue 6 parts, oxalic acid i part. Tri- 



90 

turate with a little water to smooth paste, add gum arabic and a 
sufficient quantity of water. 

COMMERCIAL WRITING INK.— Galls 2 ounces, cloves 

1 ounce, gum i ounce, sulphate of iron i ounce, water 16 ounces. 
Shake frequently until ready for use. 

GREEN INK. — Dissolve 360 grains of bichromate of pot- 
ash in 2 fluid oimces of water, add while warm i ounce spirits 
of wine, then decompose the mixture with concentrated sulphuric 
acid until it assumes a brown color, evaporate this liquid until its 
quantity is reduced one-half, dilute with 4 ounces of distilled 
water; filter, add i ounce alcohol, followed by a few drops of 
strong sulphuric acid. Set aside until it turns a beautiful green, 
add a small quantity of gum arabic and it is redy to use. It is a 
cheap and beautiful ink. 

INK tOR WRITING ON ZINC OR TIN.— Copper i part 
dissolved in 10 parts nitric acid, add 10 parts of water. 

COPYING TNK. — Soft water i gallon, gum arabic 2 ounces, 
brown sugar 2 ounces, powdered nutgalls 6 ounces, clean copperas 

2 ounces. Shake occasionally and let stand for 10 to 12 days. 
This is a fine ink. 

BRIGHT RED INK. — Brazil wood 4 ounces, gum arabic 
2 drachms, muriate of tin 1 drachm. Boil down in 64 ounces of 
water to one-half and strain. 

GOLD INK. — Gold leaf and honey equal parts, turpentine 
imtil the gold is reduced to the finest possible state of division, 
put in 30 parts hot water and shake thoroughly and allow 'it to 
reitle. For sil\er ink use silver leaf instead of gold. Draw off 
the water and repeat the washing several times, then dry the gold 
and mix with a little gum water for use. 

A WATER PEN.— Take best quality of violet aniline, re- 
duce to a thick paste with water, then add mucilage and mix 
thoroughly. Apply the paste to the pen and let it dry about 12 



91 

hours. Dip in water up to the filling to make it flow thick. If 
pniTit of pen i<; crrea<iy wet fine with fonofiip After n<;inor throw 
off the water and let it dry. 

INVISIBLE INK. — Mix linseed oil i part, water loo parts, 
water of ammonia 20 parts. Shake well before dipping in the 
pen each time. To make the writing appear dip the paper in 
water. It disappears again when dry and reappears when wet 
again. 

Another Invisible Ink. — Sulphuric acid i part, water 20 
parts. Mix thoroughly and use a quill pen. Heat the paper and 
the writing will appear. 

MARKING INK FOR LINEN.— Dissolve separately i^ 
ounces of best washing soda (sup. carbonate of soda) in rain 
water and i ounce nitrate of silver. Mix the solution and collect 
and wash the precipitate in a filter, while still moist rub it up in a 
marble or hard v/ood mortar with 3 drachms of tartaric acid, add 
2 ounce- of rain water^ mix 6 drachms white sugar and 10 
drachms powdered gum arable, 7 ounce archil and water to make 
up 6 ounces in measure. 

TO MARK GLASS OR METAL.— Borax i ounce, shellac 2 
ounces, water 18 fluid ounces. Boil in a covered vessel. Add i 
ounce of thick mucilage, triturate it with livigate, Indigo and lamp 
black, to give a good color. After two hours decant from the 
dregs and bottle for use. 

LUMINOUS INK. — Oil of cinnamon i ounce, phosphorous 
I drachm. Mix in a vial, cork tightly, heat it slowly until mixed. 
A letter written with this ink can be read in the dark. The phos- 
phorus will shine like fire. 

PURPLE INK.— Solution of gold and muriate of tin. 

INK FOR GROCERS AND MERCHANTS.— Dissolve i 
ounce of gum arable in six ounces of water and strain. This 
makes a mucilage for different colors. Use as follows : Yellow*, 
chrome yellow ; red, lake carmine or vermillion ; white-flake, 



92 

white-green, emerald-green, blue, ultra-marine, black, deep black. 
The coloring is powdered and ground with the mucilage to ex- 
treme fineness, when ground too thick they are thinned with a 
little water. Apply to the cards with a small brush. To preserve 
the cars, size them with a thin glue then varnish. 

INK ERASER. — Take ^ pound chloride of lime thoroughly 
pulverized and 2 quarts of soft water. Shake very thoroughly 
and set away for 24 hours, then strain through a cotton cloth and 
add a tablespoonful acetic acid (No. 8, commercial) to each 
ounce of chloride of lime water. Drop this, with a smooth stick 
or the end of the pen holder onto the blot and when the ink has 
disappeared take dampness up with blotting paper. 

ANOTHER INVISIBLE INK.— A weak solution of nitrate 
or chloride of cobalt. Warm the paper and the writing appears. 
Moist air will make it disappear. 

INDELIBLE INK FOR USE ON PAPER.— To good 
gall ink add a strong solution of Prussian blue dissolved in dis- 
tilled water. This cannot be erased without the destruction of the 
paper. 

TRAVELER'S INK.— Saturate white blotting paper with 
aniline black. Paste several sheets together, forming a thick pad. 
Tear ofif a small piece and cover with a little water. The black 
liquid makes a good ink. 

RUBBER STAMP INK.— Dissolve aniline in hot glycerine . 
and strain while hot. 

BRANDING INK FOR ANIMALS.— Shellac 2 ounces, 
borax 2 ounces, gum arabic 2 ounces, water 24 ounces. Boil the 
borax and shellac in water until they are dissolved, when cold 
complete up to 25 ounces with water and add enough lampblack 
to make it of proper thickness. When a stencil is used it must be 
thicker than when a brush is used. For red substitute Venetian 
red for lampblack ; for green a mixture of ultra marine and 
chrome vellow ; for blue use ultramarine. 



93 

TO RESTORE FADED BLACK INK.— Cover the letters 
with a sohittoii of ferrocanide of pottassium with the addition of 
dihited nitratic acid. Put the ferrocyanide on first and the acid on 
afterwards. Another good way is to dampen the writing with 
water then pass over the hnes a brush dampened with sulphide of 
ammonia. 

INK ERASER. — Immerse some clean blotting paper in a hot 
concentrated solution of citric acid, then rolled into a pencil and 
fastened. Moisten the pad or pencil with w^ater on the tongue 
and rub over the ink to be removed, then drop a little water con- 
taining chloride of lime on the ink and it will disappear. 

COPYING PAD. — Put one ounce of glue to soak in cold 
water until pliable and soft. Drain off the surplus water and 
place the dish in another dish containing hot water. When the 
glue is thoroughly melted add 6 ounces of glycerine which has 
been previously heated and mix the two, adding a few) drops of 
carbolic acid. Pour the mixture into a shallow vessel about 9x12 
inches and let it cool. See that the surface is free from blisters. 
After standing a day it is ready for use. Write what you wish to 
copy with a sharp pen using strong aniline ink. When the ink is 
dry place the paper on the pad with the writing next to the pad. 
Press the paper down lightly but wiith evenness and allow it to re- 
main a minute. Take it up and put other clean sheets on the pad 
and then impression will be made. When through, clean the pad 
thoroughly with a sponge and cold water. If the pad becomes dry 
moisten it with a damp sponge. If it becomes uneven melt over 
a slow fire. If the impression becomes dim write the article over 
and begin anew. 



94 



LANGUAGE AND GOOD MANNERS, 

Errors are occasioned by an imperfect knowledge of gram- 
mar and a careless habit of speaking. Below v^W be found a few 
ru'-i. and some of the errors most frequently heard. A little 
practice and some attention to the following pages will improve 
your language as well as your manners. It is really easier to 
speak or behave well than otherwise : 

Take the common expression, "I aint got no book" (or any 
other article). Now the correct expression, "I have no book," is 
shorter, easier and above all is correct, while the former ex- 
pression is not. So why put in an extra word in order to vote 
yourself ignorant? Another expression to which the same re- 
mark applies, "Where is it at" for "where is it." Leave off the 
word "at." 

A common error is in the misuse of the adjective : "What 
beautiful butter." "what a nice landscape." Use nice before but- 
ter and beautiful before landscape and note the difiference. 

By the mispronunciation of words or by a misdivision of words 
and syllables as "an adder" sounds like "a nadder," or imperfect 
enunciation as when a person says "hebben" for "heaven," "ebber" 
for "ever," "a nedge" for "an edge." 

Some simple rules for shall and zinll : In affirmative senten- 
ces "shall" in the first person simply foretells as "I shall write." 
In the second and third persons shall is used potentially, denoting 
a promise, command or determination as "You shall be rewarded." 
"He shall be punished." Will in the first person is used potential- 
ly denoting promise or determination : as, "I will go at all haz- 
ards." In the second and third persons, will simply foretells : as, 
"You will soon be there." "He will expect you." In interro- 
gating sentences shall, in the first person, may either be used po- 
tentially to inquire the will of the person addressed, as, "Shall I 
bring you another book?" or it may simply ask whether a certain 



95 

event will occur : as, "Shall I arrive in time for the train?" When 
shall is used interrogatively in the second person it simply de- 
notes futurity: as, "Shall you be in the city next wteek?" while 
shall employed interrogatively in the third person has a por- 
tential signification, and is used to inquire the will of the person 
addressed. 

Will used interrogatively in the second person is potential in 
its signification, as, "will you go?" Will may be used interroga- 
tively in the third person to denote mere futurity : as, "Will the 
train leave today?" or it may have a potential signification inquir- 
ing the will of the person spoken of : as, "Will he hazard all for 
the sake of his family?" In the subjunctive mood shall in all 
the persons denotes mere futurity, while will is potential in its 
signification as, "If he will strive to improve he shall be dulv re- 
warded." 

Who and when are used in relation to persons and which 
in relation to things. It was once common to say "The man 
which," but it is not good usage. Whose, is, however, sometimes 
applied to things as to persons. We say "The country whose in- 
habitants are free." The use of the word "it" are various and 
very perplexing io the uneducated. It is not only used to imply 
persons, but things and even ideas, and therefore in speaking or 
writing its assistance is constantly required. The perplexity re- 
specting this word arises from the fact that in using it in the 
construction of a long sentence sufficient care is not taken to in- 
sure that when "it" is employed it really points out or refers to 
the object intended ; for instance, "It was raining wlien John set 
out in his cart to go to the market and he was delayed so long 
that it was over before he arrived." Was the rain over; or the 
pjarket? 

The general distinction between "this" and "that" is : This 
demotes an object near in time or place. That to be absent. 
"These" refers in the same manner to present objects, while 
"tl'.ose" refer to things that are remote. 

"Who" changes under certain conditions to "whose" and 
"whom," but "that" and "which" always remain the same. "That" 
may be applied to nouns and subjects of all sorts as, "The boy that 



96 

went to school." "The dog that barked at the moon." The mis- 
use of the pronouns gives rise to man}^ errors in speaking and 
writing. When you wish to distinguish between two or more 
persons ^ay "which," not "who," as, "which is the man." not, 
"who is the man?" "Which of these bo}s did you send." Instead 
of "who do you think him to be?" say, "whom do you think him r.o 
be?" Wlmm »;lionld T ^jee ''" not, "who sjlmnld T «ee?" "To 
whom do you speak?" "Who said so?" "Who gave it to you?^" 
"Of whom did you procure them?" "Who was he?" "Whom do 
they represent me to be?" In many instances in which "who" 
is used as an interrogation it does not become whom as, "Who do 
you speak to?" "Who or whom do you expect?" If the word 
whom should be used say "To whom do you speak." Instead of 
"after which hour," say "After that hour." 

"Self" should never be added to his, their, mine or thine. 
"Each" is used to denote every individual of a number. "Every ' 
denotes all the individuals of a number. "Either" and "or" de- 
note an alternative. "I will take either road" ; I will take this or 
that." "Neither" means not either; "nor" means not other as: 
"Let each esteem others as good as themselves," should be, "Let 
each esteem others as good as himself." "There are bodies each 
of which are so small" should be, "there are bodies each of which 
is so small." Do not use double comparatives such as, "Most 
highest," "most finest." 

"Worser" has gone out of use, but "lesser" is retained. Do 
not say, "a great big animal," or a "great big" anything, nor say 
"a tiny little hand," or "a tiny little" anything. Do not say, "From 
whence," simply say "whence." Do not say, "Where are you 
going to." Omit the last word. 

Two negatives destroy each other and produce an affirmation, 
as, "I have not got no book," is equivalent to saying, "I have a 
book." Instead of "I had rather walk" say, "I would rather 
walk." Instead of "I had better go" say, "It was better that I 
should go." Instead of "I doubt not but I shall be able to go" say 
"I doubt not that I shall be able to go." Instead of "Let you and 
me," say, "Let you and I." Instead of "I am not as tall as him," 



97 

say, "I am not as tall as he." When asked, "Who is this?" cio 
not answer, "me ;" but, "I." Instead of "for you and I," say, "For 
yon and me" ; you vvniild nnt say, '"It is for I." Do not say 
"Said I," Said he ;" but, "I said," "He said." For "You are taller 
than me," say "You are taller than I." For, "I ayn't," or, "I 
arn t," say, "I am not." Instead of, "Whether I be present or 
n \" fay, "Whether I be present or not." For, "Not that I know 
en, ' say, Not that I know." Instead of, "Was I to do so, "say, 
'Wete I to do so." Instead of "I Would do the same if I was 
him," say, "I would do the same if I were he." Instead of "I 
had as lief go myself," say, "I would as soon g"o myself," or, "1 
would rather," etc. "Six weeks ago," instead of "six weeks 
back." Since which time," instead of "since w'hen." It is better 
to say, "I repeated it, than to say "I said it over again." Instead 
of "He was too young to have suffered much," say, "He was too 
young to suffer much. "Less" refers to quantity, "few" to num- 
ber, so say, "fewer friends," not, "less friends." Say, "a num- 
ber of people," not, "a quantity," etc. Instead of "He and they 
we have," say, "Him and them." Instead of "As far as I can 
see," or, "As far as I can understand," say, "So far as I can see," 
etc. Instead of "If I am not mistaken," say, "If I mistake not." 
This is a very common error. Instead of "You are mistaken," say, 
"You mistake." Say, "What a beautiful prospect," not, "What 
a nice," etc. Say "A pair of new shoes," not, "A new pair of 
shoes." Say, "Not any such thing," not, "Not no such thing." 
Do not use "on" for "of," as do not say, "think nothing on it," 
for, "Nothing of it." Instead of, "Restore it back to me," say, 
"Restore it to me." Instead of, "I suspect the veractiy of his 
story," say, I doubt the truth of his story." Instead of, "I sel- 
dom or ever see him," say, "I seldom see him." Instead of 
"Rather warmish," say, "Rather warm." Instead of "I expect to 
have found him," say, "I expect to find him." Do not say "learn" 
for "teach," so do not say, "If you will learn me." Do not say, 
"I never sing whenever I can help it," or, "I do not call them 
whenever I can help it." Omit the "ever" from "when." "Be- 
fore I do that I must first ask leave," omit "first." Instead of. 



98 

"To get over the difficulty," say, "To overcome the difficulty." 
The phrase, "Get over," is in many cases misapplied. The "ob- 
servance of the rule," not, "The observation of the rule." In- 
stead of, "A man of forty years of age," say, "A man forty years 
old." Instead of, "He died from negligence," say, "He died 
through neglect," or, "In consequence of neglect." Instead of, 
"Apples" or "birds" or anything else are "plenty," say, "plenti- 
ful." Instead of, "The latter end of the week," say, "The close of 
the week." Instead of "The then government or the then ruling 
party," say, "The government of that period," or, "The party 
ruling," or, "In power at that time." Instead of "For ought I 
know," say, "For aught I know'." Instead of "A couple of chairs," 
or "apples" or "horses," etc., say, "two chairs," etc. Instead of 
"They are united together in the bonds of matrimony," say, "They 
are united in the," etc., for united and together are the same in 
this sense. Instead of "We travel slow," say, "We travel slowly." 
Instead of "He is noways to blame," say, "He is no wise to 
blame." Instead of "He plunged down into the river," omit 
"down." Instead of "He jumped from off," etc., say "Off from." 
Instead of "He came the last of all," "He came the last." Say 
"generally" for "universally" with reference to things that ha\e 
a limit. Instead of "They ruined one another," say, "They ruined 
each other." Instead of "If in case I succeed," say. "If I suc- 
ceed." Instead of "A large enough room," say, "A room large 
enough." Instead of "I am small in comparison to you." use 
"with" instead of "to." We do not compare one thing to an- 
other, but with it. Instead of "I went for to see him," say, '"I 
went to see him." Instead of "The cake is all eat up," say, "Tlie 
cake is all eaten." Instead of "It is as handsome does," say, 
"Handsome is who handsome does." Instead of "The book fell on 
the floor," say, "to" for "on." Instead of "His opinions are ap- 
proved of by all," omit "of." Instead of "A man was killed by a 
bullet," use "with" for "by." Instead of "He stands six foot 
high," say, "He measures six feet," or "His height is six feet." In- 
stead of "I go every now and then," say "I go frequently," or "I 
go often," Instead of "Who finds him in clothes," say "Who pro- 



99 

vides him with clothes." "The first two" and "The last two," 
instead of the "Two first," "The two last." Leave out all ex- 
pletives such as "of all," "first of all," "last of all," "best of all," 
etc., etc. Instead of "His health was drank with enthusiasm," 
say, "His health was drunk enthusiastically." Instead of "Ex- 
cept I am prevented," say, "Unless I am prevented." Instead of 
"In its primary sense," say "In its primitive sense." Instead of 
"It grieves me to see you," say, "I am grieved to see you." In- 
stead of "Give me them papers," say, "Give me those papers." 
Instead of "Those papers I hold in my hand," say, "These papers 
I hold in my hand." Instead of "I could scarcely imagine but 
vVhat," say, "I could scarcely imagine but that." Instead of "He 
was a man notorious for his benevolence," say, "He was noted for 
his benovolence." Instead of "She was a woman celebrated for 
her crimes," say, "she was notorious on account of her crimes." 
Instead of "What may your name be?" say, "What is your name?'' 
Instead of "Bills are requested not to be stuck here," say, "Bill 
stickers are requested not to stick bills here." Instead of "I 
lifted it up," say, "I lifted it." Instead of "It is equally of the 
same value," say "It is of the same value" or "equal value." 
Instead of "I knew it previous to your telling me," 
say "I knew it previously to your telling me." 
Instead of "You was out when I called," say, "You were out 
when I called." Instead of "I thought I should have won this 
game," say, "I thought I should win this game." Instead of 
"This much is certain," say, "So much is certain." Instead of 
"Put your watch in your pocket," say "Put your watch into your 
pocket." Instead of "He has got fine horses," say, "He has fine 
horses."' Instead of "Will you set down," say, "Will you sit 
down." Instead of "The hen is setting," say, "The hen is sit- 
ting." Instead of "No sooner but," or, "No other but," say, 
"than." Instead of "Nobody else but her," say, "Nobody but 
her." Instead of "He fell down from," say, "He fell from." In- 
stead of "He rose up from the ground," say, "He rose from," etc. 
Instead of "These kind of apples," say, "This kind of apples." 

Instead of "Somehow or another," say, "Somehow or other." 
LofC. 



100 

Instead of "I cannot rise sufficient funds," say, "I canot raise 
sufficient funds." Instead of "Well, I don't know," say, "I don't 
know." Instead of "Will I give you more tea," say, "Shall I 
g-ive," etc. Instead of "What will I do," say, "What shall I do." 
Instead of "I think indifferent of it," say, "I think indifferently," 
etc. Instead of "I will send it conformable to your orders," sav, 
"I will send it conformably to your orders." Instead of "To be 
given away gratis," say, "To be given awlay." Instead of "Wid- 
ow woman," say, "Widow." This is such a common error; a 
widow of course is a woman. Don't say "Free, gratis" ; it is a 
repetition. Instead of "Will you enter in," say, "Will you enter." 
Instead of "He is a bad grammarian," say, "He is not a gram- 
marian," Instead of "We accuse him for," say, "We accuse him 
of." Instead of "We acquit him from," say, "We acquit him of." 
Instead of "I am averse from that," say, "I am averse to that." 
Instead of "I confide on you," say, "I confide in you." Instead of 
"I differ with you," say, "I differ from you." Instead of "As soon 
as ever," say, "As soon as." Instead of "The very best," or "The 
very worst," say, "The best," or, "The worst." Very adds noth- 
ing. Instead of "A winter's morning," say, "A winter morning, ' 
or. "A wintry morning." Instead of "Fine morning this morn- 
ing," say, "This is a fine morning." Instead of "How do you do," 
say, "How are you?" Instead of "Not so well as I could wish," 
say, "Not quite so well." Instead of "No one cannot prevail upon 
him," say, "No one can prevail upon him." Instead of "No one 
hasen't called," say, "No one has called." Instead of "You have 
a right to pay me," say, "It is right that you should pay me." In- 
stead of "I am going over the bridge," say, "I am going across 
the bridge." Instead of "He lives opposite the square," say, "He 
lives opposite to the square." Instead of "He belongs to such an 
organization," as, "He belongs to the Commercial Club," or, "The 
church," say, "He is a member of the church," etc. Instead of 
"I should just think I could," say, "I think I can." Instead of 
"There has been a good deal," say, "There has been much. In- 
stead of "Following up a principle," say, "Guided by a principle." 
Instead of "The eft'ort you are making for meeting the bill," say 



101 

"The effort you are making to meet the bill." Instead of "It shall 
be submitted to investigation and inquiry," omit either "investiga- 
tion" or "inquiry." Avoid the expression, "conceal from them- 
selves the fact." It is a flat contradiction. Never say, "Pure 
and unadulterated," it is a repetition. Instead of "Adequate for," 
say, "Adequate to." Instead of "A surplus over and above," say 
"A surplus." Instead of "A lasting and permanent plan," omit 
"lasting and." Instead of "I left you behind at Chicago," say, 
"I left you behind me at Chicago." Instead of "It is strange no 
author should never have written," say, "It is strange no author 
should ever have written." Instead of "I won't never write," say, 
"I will never write." Instead of "Do not give him no more of 
your money," say, "Do not give him any of your money." In- 
stead of "They are not what nature designed them," say, "They 
are not what nature designed them to be." Instead of "By this 
means," say, "By these means." Instead of "All that was want- 
ing," say, "All this was w&nting." Instead of "The quality of 
the apples were good," say, "The quality of the apples was good." 
Instead of "The want of learning, courage and energy are more 
visible," use "is" instead of "are." Instead of "We are conver- 
sant about it," say, "We are conversant with it." Instead of "We 
die for want," say, "We die of want." Instead of "He died by 
fever," say, "He died of fever." Some say, "I enjoy bad health." 
Well, if it affords them pleasure, enjoy is the proper word. In- 
stead of "Either of the three," say, "Any one of the three." In- 
stead of "Better nor that," say, "Better than that." Instead of 
"Mine is so good as yours," say, "Mine is as good as yours." In- 
stead of "He was remarkable handsome," say, "He was re- 
markably," etc. Instead of "Smoke ascends from the chimney," 
say, "Smoke ascends the chimney." Instead of "You will some 
day be convinced," say, "You will one day," etc. Instead of "Be- 
cause I don't choose to," say, "Because I would rather not." In- 
stead of "Because why?" say, "Why?" Instead of "That there 
boy," say, "That boy." Instead of "Direct your letter to me," say, 
"Address your letter to me." Instead of "The horse is not much 
worth," say, "The horse is not worth much." Instead of "The 



102 

subject matter of debate," say, "The subject of debate." Instead 
of "When he was come back," say, "When he had come back." 
Instead of "His heakh has been shook," say, "His health has been 
shaken." Instead of "It was spoke in my presence," say, "It was 
spoken in my presence." Instead of "Very right" and "Very 
wrong," say, "Right" or "Wrong." Instead of "This town is not 
as large as we thought," say, "This towin is not so large as we 
thought." Instead of "I took you to be another person," say, "I 
mistook you for another person." Instead of "On either side of 
the river," say, "On each side." Instead of "The best of the 
two," say, "The better of the two." Instead of "Is. Mrs. Jones 
in," say, "Is Mrs. Jones within." Instead of "He need not do it," 
say, "He needs not do it." Instead of "She said, says she," say, 
"She said." Instead of "I don't think so," say, "I think not." 
Instead of "He was in eminent danger," say, "He was in immi- 
nent danger." Instead of "The weather is hot," say "The weather 
is warm." Instead of "I only want so much," say, "I want only," 
etc. Instead of "I seen him," say, "I saw him." Instead of "I 
have saw him, say, "I have seen him." Instead of "I taken it," 
say, "I took it." Instead of "Powerful weak," say, "Weak." 
Avoid rash expressions as, "A right smart chance." A man was 
asked how much corn he raised. His answer was. "I raised a 
lot, sold a heap, and had a right smart chance left." 

Here is a sample of negatives: — A man was applying for 
M'ork and he said: "You ain't seen nothing of nobody that don't 
want no one to do nothing." 



103 



SOME THINGS ON GOOD MANNERS. 

Do not be loud. Do not try to be smart to show off. Do not 
arg-ue in a mixed company. Be modest, but not diffident. Do not 
sit and gaze in the fire Hke a bumpkin. Do not tilt back on your 
chair. Do not be afraid to learn the ways of educated people. The 
man who is certain he knows it all knows but little. Do not be 
rude. Cultivate a desire to please others any your manners will 
take care of themselves, because you will at once conform to the 
ways of those about you. 

A gentleman never blows his nose at the table or makes a 
disgusting noise while eating or drinking. This rule has no ex- 
ception. There can be no reason for such things except an ab- 
solute indifference to the feelings and comforts of others. No 
gentleman or lady is ever a scandal monger. To this there is no 
exception. All two-faced men are cow'ards. No lady or gen- 
tleman is two-faced. The tattler is worse than a thief. 



104 



SOME THINGS WORTH KNOWING. 

Economy is the easy chair of old ag"e. 
Time is the most precious of all possessions. 
Wilful waste makes woeful wants. 
What is (lone well enough is done quick enough. 
Every man is the architect of his own fortune. 
They must hunger in frost who wdll not work in heat. 
He who serves well need not be afraid to ask his wages. 
Busybodies never have anything to sell. 
Think of ease but work on. 
Riches are but the baggage of fortune. 
Who looks not before finds himself behind. 
There are none poor but such as God disowns. 
Wlien the tree is fallen every man rashes to it with a hatchet. 
The best physicians are Dr. Quiet, Dr. Diet and Dr. Merry- 
man. 

The mill cannot grind with the water that is past. 

Better go round than fall into the ditch. 

Willows arc weak yet they bind other wood. 

A good beginning makes a good ending. 

A slothful man is a beggars brother. 

A fools" bolt is soon shot. 

A liar should have a good memory. 

A hungry man sees far. 

A blind man should not judge of colors. 

All is not gold that glitters. 

An ill servant will not make a good waiter. 

Revenge is the only debt which it is wrong to pay. 

Honesty is the best policy. 

Past service should never be forgotten. 

Gold has more worshipers than God. 

The past is gone, the future never comes. 



105 

There are none so wicked as represented. 

None are so good as they should be. 

Man doubles his evils by brooding upon them. 

The fall of the leaf is a whisper to the living. 

If you court praise you don't deserve it. 

An act is better than a word. 

Ill nature sucks poison from the sweetest flowers. 

Good nature collects honey from every herb. 

He that neglects time, time will neglect. 

Knowledge is the wing whereby we fly to heaven. 

The sweetest rose grows upon the sharpest thorn. 

Honest loss is preferable to chanceless gain. 

Examples do not authorize sin. 

Judgment is the throne of prudence. 

Self-denial is one of the chief virtues. 

As a man lives so shall he die. 

As a tree falls so shall it lie. 

For age and want save while you may. 

Little strokes fell great oaks. 

We increase our wealth when we lessen our desires. 

Where reason rules appetite obeys. 

When appetite commands, the pocket obeys. 

Deep rivers flow with silent majesty. 

Shallow brooks are noisy. 

Trust not the man who promises with an oath. 

The noble mind has no resentments. 

When alone we have our thoughts to watch. 

In our families watch our temper and in society our tonguf 

A laughing child is the best portrait of happiness. 

Music is soul embodied in sound. 

Gold is the dust that blinds all eyes. 

Envy is a self executioner. 

Perseverence is the bridge whereby difficulty is overcome. 

Economy is a self executioner. 

Honesty is a strong staff to lean upon. 

One doubt may lead to disbelief. 



106 

One kind word may turn aside a torrent of anger.. 
Never walk one way and look another. 

Plain words make the most ornamental sentences. 

Pen and ink are the best witnesses. 

A good wJord is as soon' said as as an ill one. 

'Tis a saying of old, one story is good "till another is told. 

One is not so soon healed as hurt. 

Never quit certainty for hope. 

Words not spoken may sometimes fall back dead, but God 
himself cannot kill them once they are said. So be careful about 
what you say. 

An honest word is better than a careless oath. 

Knowledge makes humble ; Ignorance makes proud ; know- 
ledge talks lowly ; Ignorance talks loud ; Knowledge is modest, 
cautious and pure ; Ignorance boastful, conceited and sure. 

Little deeds are like little seeds, they grow to flowers, or to 
weeds. 

Walk swifth- from temptation or it may overtake you. 

First be just, then you may be generous. 

It is a foul tongue that gives forth falsehood. 

Sweet falls sweetly upon the generous. . 

An evil conscience is the greatest plague. 

Fools have an abundance of vanity. 

People swear because they know their words are worthless. 

The hope is sure which has its foundation in virtue. 

There is no darkness so deep as that of the mind. 

Observation is the best teacher. 

Who never tries cannot win the prize. 

Despise school and remain a fool. 

Hope and strive is the way to thrive. 



107 



PARTS OF SPEECH SET TO RULE, 

Three little words you often see 

Are articles a, an, and the, 

A noun's the name of anything: 

As school, or garden, hoop, or swing; 

An adjective tells the kind of noun, 

As great, small, pretty, white or brown. 

Instead of nouns the pronouns stand : 

Her head, his face, your arm, my hand ; 

Verbs tell of something being done : 

To read, court, sing, or jump, or run; 

How things are done the adverbs tell : 

As slowly, quickly, ill, or well ; 

Conjunctions join the words together: 

As men and women, wind or weather ; 

A proposition stands before 

A noun, as is or through the door ; 

The interjections shows surprise 

As Oh ! how pretty ; Ah ! how wise ; 

The whole are called nine parts of speech 

Which reading, writing, speaking teach. 



108 



SOME AMUSEMENTS. 

To turn water into wine and back again. It depends largely 
upon the routine. 

The prehminary preparations, to be made three of four hours 
before the entertainment, are as follows : Into each of two gob- 
lets arc placed two cLops of tincture of iron; these are allowed to 
dry. Some finely powdered oxalic acid is kneaded with spittle into 
a ball about the size of an ordinary marble, and put aside, t :> d^'y. 
Ke ct is made a saturated solution of tannin in water. Just be- 
fore beginning the entertainment, half a teaspoonful of strong 
spirits of ammonia is put into a third goblet, and about a tea- 
spoonful of the tannin solution is added to a pitcher containing 
just enough water to fill three goblets. All this is quite inexpen- 
sive, costing only a few cents. 

With his prepared pitcher and goblets and two clean goblets 
on his table, the magician is ready to begin. His glasses are ar- 
ranged alternately, clean and "iron," and finally the one contain- 
ing the ammonia. He begins by announcing that he has a 
pitcher of water — saying nothing of what else it contains — from 
which he proposes to furnish water or wine. Picking up a clean 
glass so that his hand envelops the bowl, he half-fills it with 
water; taking the next glass, he wipes the inside wfith a soft 
napkin, and holding it as he did the first, pours into it what 
looks like claret, then water again, and next wine. 

"Here we have two water, and two wine," the performer 
says. "We pour all back into the pitcher, and, filling the glasses 
again, we find, naturally, all wine, though somewhat diluted. The 
pitcher is empty. Let us examine it." 

He hands it out, and, as he takes it back, grasps it between his 
fingers and thumb, the fingers going inside and carrying l^etween 
them the ball of oxalic acid which is dropped to the bottom. 

"I will return all the wine to the pitcher, continues the 



109 

magician, "and, pouring it out again." (The acid having bleached 
out all the color, leaving it limpid as before). 

Once more he returns the water to the pitcher, and this 
time picking up the ammonia-glass, fills it with — red wine. He 
empties half into a clean glass, and fills both from the pitcher 
with— red wine. Back they go for the last time into the pitcher, 
and now, on filling the glasses, there is nothing but wWer. The 
effect is very pretty, and very puzzling, and never fails to bring 
what is so pleasant to the performer's ears — applause. 



110 



MISCELLANEOUS ITEMS. 

RI;LE for counting interest.— Call all the 
mnnths cents, divide the number of days by 3 and put down the 
result to the right of the cents for mills. You then have the 
amount of interest on one dollar for the entire time at 12 per cent 
per annum. If the interest is 6 per cent, take |- the result, if 8 
per cent take 2-3 of the result, if 9 per cent if, if 4 per cent 1-3, 
it 3 per cent |, etc., then multiply by the number of dollars and 
you l;ave the result. 

For example. Require the interest on $75 for 2 years, 3 
mtnths and 18 days at 8 per cent per annum. The number of 
rnrntns is 24 plus 3 equals 2y \ so call it 27 cents. Divide 18 by 
3 equals 6 and you have 2"] cents, 6 mills set down .276. Now the 
interest at 8 per cent is 2-3 of the interest at 12 per cent so twp- 
thirds of .276 is .276 times 2 and divided by 3, gives .184. That 
is the interest on one dollar for the time, multiply this by 75 and 
point off three figures and you have $13.80. The reason of this 
rule is that at 12 per cent per annum the interest is i cent a month 
calling a month 30 days there will be i mill for every three days 
for 10 mills make a cent and 3 times 10 are 30. 

This rule can be fixed upon the memory by a little practice. 

TO FIND THE AREA OF A CIRCLE.— Square \ the 
diameter and multiply by 3. 141 59 the result will be the number of 
mits of the diameter. If the diameter is measured in inches 
the result will be square inches. If feet the result will be square 
feet.. i 

TO FIND THE AREA OF A TRIANGLE.— Multiply 
the base by \ the altitude. 

TO FIND THE AREA OR NUMBER OF FEET OF 
LUMBER IN A PIECE WIDER AT ONE END THAN THE 



Ill 

OTHER. — Add together the width of both ends and multiply 
the same by- I the length. 

TO FIND HOW MANY GALLONS A TANK WILL 
HOLD.- — Measure the length width and depth in inches, multi- 
ply the length by the width, multiply the result by the depth and 
divide the result by 231, the result wilt be the number of gallons. 

TO FIND THE NUMBER OF BUSHELS.— Measure 
and multiply as above and divide by 2150.4, point off one figure 
and the result will be bushels. 

BILL OF SALE.— This Writing Witneseth, That John Doe 
for and in consideration ofScvcniy dollars has this day sold and 
delivered toRichard Roc the following described personal prop- 
erty — describe the property^- 

Witness my hand this 2nd day of March, 1898. 

John Doe. 

TO DETECT ADULTERATED FLOUR.— Pour boiling 
water upon it and if the flour is mixed with peas or beans a 
strong smell of those grains will be manifest. 

If you suspect a chalk or plaster of paris or mineral powders. 
Slice the soft part of a loaf and put it into a large quantity of 
Vv'ater in an earthen vessel. Place it over a slow fire for 3 hours, 
scoop up the pop, and let the water stand. When perfectly 
settled pour oft' the water and a chalky substance will be on the 
l)Ottom of the vessel. 

Another Fair Test : Place some flour on the table and blow 
very gently, , if little heaps remain and differsing materially from 
the indications of other portions blown upon, this substance that 
remains is impure. 

CHALK AND PLASTER OF PARIS TESTS.— Bake a 
small quantity of the suspected flour until it is very brown, then 
take it and rub in your hands or on a table and white particles 
will be seen if chalk or plaster of paris be present. 



112 



LIST OF THE PRESIDENTS. 

First date is date of birth. 

Second date is date of death. 

Third date of inaugeration. 

George Washington, Feb. 22-1732-Dec. 14, 1799; April 30, 
1789 to March 4, 1797. 

John Adams, Oct. 19., 1735-July 4, 1826; March 4, 1797 to 
March 4, 1801. 

Thomas Jefiferson, April 2, 1743 -July 4, 1826; March 4, 
1 801 to March 4, 1809. 

James Madison, March 16, 1751-June 28, 1836; March 4 
1809 to March 4 181 7. 

James Monroe, April 28, 1759-July 4, 1831 ; March 4 1817 
to March 4 1825. 

John Q. Adams, July 11, 1767-Feb. 23, 1848; March 4, 
1825 to March 4, 1829. 

Andrew Jackson, March 15, 1767-June 8, 1845; March 4, 
1829 to March 4 1837. 

Martin VanBuren, Dec. 5, 1782-July 24, 1864; March 4, 
1837 to March 4, 1841. 

Wm. H. Harrison, Feb., 9. 1773-April 4. 1841 ; March 4, 
1841 to April 4, 184T. 

John Tyler, March 29, 1790-Jan. 17, 1862; April 4, 1841 to 
March 4, 1845. 

James K. Polk, Nov. 2, 1795-June 15, 1849; March 4, 1845 
to March 4, 1849. 

Zack Taylor, Sept. 24, 1784- July 9, 1850; March 4, 1849 to 
July 9, 1850. 

Millard Filmore, Jan. 7, 1800-March 8, 1874; July 10, 1850 
to March 4, 1853. 

Franklin Pierce, Nov. 23, 1804-Oct. 8, 1869; March 4, 1853 
to March 4, 1857. 



113 

James Buchanan, April 22, 1791-June 12, 1868; March 4, 
1857 to March 4, 1861. 

Abraham IJncohi, Feb. 12, i8o()-April 15, 1865; March 4, 
1861 to April 15, 1865. 

Andrew Johnson, Dec. 29, 1808-JuIy 31, 1875; April 15, 
1865 to March 4, 1869. 

U. S. Grant, April 2y, 1822-July 23, 1885; March 4, 1869 to 
March 4, 1877. 

R. B. Hayes, Oct., 4, 1822-Jan. 17, 1893; March 4, 1877 to 
March 4, 1881. 

J. A. Garfield, Nov. 19, 1831-Sept. 19, 1881 ; March 4, 1881 
to Sept. 19, 1881. 

Chester Arthur, Oct. 5, 1830-Nov. 18, 1886; Sept. 19, 1881 
to March 4, 1885. 

Grover Cleveland, March 18, 1837; March 4, 1885 to March 
4, 1889. 

Benj. Harrison, Aug. 20, 1833-March 1901 ;March 4, 1889 
to March 4, 1893. 

Grover Cleveland, ; March 4, 1893 to March 4, 1897. 

Wm. McKinley, Jan. 29, 1843; March 4, 1897. 



JnV 



UN 21 '' 



